响应面优化即食罗非鱼鱼皮水发增重率

Optimization of Water-swollen Weight Gain Rate of Ready-to-eat Tilapia Skin by Response Surface Method

作为工厂化生产,出成率是效益的主要指标之一,而影响即食罗非鱼鱼皮出成率的关键是水发环节。以冷冻罗非鱼鱼皮制作即食鱼皮,探究罗非鱼鱼皮的水发最佳增重效果工艺。利用单因素试验法找到该环节不同因素的影响规律,通过响应面优化法进行优化。结果表明,以增重率作为响应值,得出相关方程式,其R2=0.9910,模型项F值为85.35,p<0.0001,说明回归方程是显著的,模拟有效;最优工艺为浸泡时间2.51 h,浸泡温度26.0℃,烧碱质量分数为0.61%;得出增重率为93.21%±0.03%,与拟合结果一致;为提高生产即食罗非鱼鱼皮水发环节的增重率提供参考。

As a factory production,the yield of products is one of the most important indicators of factory efficiency.The key process affecting the yield of ready-to-eat tilapia skin is the water-swollen procedure.In this paper,ready-to-eat tilapia skin was prepared from frozen tilapia skin to explore the optimal water-swollen weight gain technology.Single factor experiment method was used to find out the influence law of different factors in water-swollen process,and response surface method was applied to optimize these conditions.Results indicated that the correlation equation was obtained by taking the weight gain rate as the response value,with R2=0.9910,F value of model term 85.35 and p<0.0001,indicating that the regression equation was significant and the simulation was effective.The optimal process were as follows:soaking time 2.51 h,soaking temperature 26.0℃,and NaOH concentration 0.61%.The weight gain rate was 93.21%±0.03%,which was consistent with the fitting results.This study provides a reference for improving the weight gain rate in the water-swollen process for producing rea-dy-to-eat tilapia fish skin.