高密度CO_2纵向溶解和扩散对虾肉糜凝胶强度的影响

Effect of Longitudinal Dissolution and Diffusion of Dense Phase Carbon Dioxide on the Gel Strength of Shrimp Surimi

【目的】探讨高密度CO2(dense phase carbon dioxide,DPCD)在纵向溶解和扩散过程中虾肉糜凝胶强度的变化规律,并优化处理工艺参数。【方法】采用Box-Behnken响应面试验设计分析处理压强、温度和时间对虾肉糜凝胶强度的影响。【结果】建立了虾肉糜凝胶强度与DPCD纵向溶解和扩散处理压强、温度和时间之间的回归模型;纵向处理的压强、温度和时间以及它们之间的交互作用对虾肉糜凝胶强度均有显著的影响(P﹤0.05),影响的大小顺序为纵向处理压强﹥时间﹥温度;当纵向处理压强为30 MPa、温度为60℃和时间为60 min时,虾肉糜的凝胶强度达到了(180.63±1.53)N·mm,与模型预测值180.85N·mm之间无显著差异(P﹥0.05)。【结论】采用响应面法建立的回归模型能较好地描述和预测纵向处理压强、温度和时间对虾肉糜凝胶强度的影响。

【Objective】To explore change of the gel strength of shrimp surimi in the process of longitudinal dissolution and diffusion of dense phase carbon dioxide （DPCD） and to optimize the process parameters.【Method】Effects of pressure, temperature and time on the gel strength of shrimp surimi were analyzed using Box-Behnken response surface methodology and regression.【Result】A regression model was established between shrimp surimi with pressure, temperature and time of DPCD longitudinal dissolution and diffusion. The pressure, temperature, time and their interactions had the significant influence on the gel strength of the shrimp surimi （P﹤0.05） in the process of the longitudinal dissolution and diffusion of DPCD. The order of influence was as follows： the longitudinal pressure﹥time﹥temperature. When the longitudinal pressure was 30 MPa, the temperature was 60 ℃, and the time was 60 min, the gel strength of shrimp surimi was （180.63±1.53） N？mm. The experimental value had no significant difference （P﹥0.05） with the predicted value （180.85 N？mm） of the regression model.【Conclusion】The regression model established by response surface methodology can better describe and predict the effects of longitudinal pressure, temperature and time on the gel strength of shrimp surimi.