超高压加工工艺对小龙虾仁品质影响的初步研究

Primary research on the effect of ultra-high pressure processing technology on the quality of freshwater crawfish tailmeat by response surface methodology

采用响应曲面法(Response surface methodology,RSM)研究超高压处理的3因素(压力、保压时间和施压温度)对小龙虾仁品质的影响。分别以菌落总数、解冻损失率、蒸煮损失率和感官评价为响应值建立多元回归数学模型,4个模型的决定系数R2和显著性检验水平分别为:0.9928(P<0.0001)、0.9839(P<0.0001)、0.9802(P<0.0001)、0.9520(P=0.0008),均具有较好的拟合度,验证了模型的有效性。优化出使小龙虾仁产品达到商业无菌标准并具有良好品质的超高压处理条件为:压力350 MPa、保压时间30.3 min、施压温度40.3℃。

The influence of ultra-high pressure processing（UHP） 3 factors（pressure, holding time and pressure temperature） on the quality of freshwater crawfish tailmeat were studied by response surface methodology（RSM）. Multiple regression mathematical models were established using total plate count, defrost loss rate, cooking lose rate and sensory value as response values. The determination coefficients R^2 and significant test level of four models were confirmed respectively： 0.9928（P〈0.0001）, 0.9839（P〈0.0001）, 0.9802（P〈0.0001）, 0.9520（P=0.0008） which shown that the four models were valid by good fitting degree. The optimal UHP conditions（pressure 350 MPa, holding time of 30.3 min, pressure temperature 40.3 ℃） were obtained and freshwater crawfish tailmeat products meeting commercial aseptic standards with good quality can be obtained under the optimal UHP conditions.