基于模糊数学与响应面分析法开发味噌风味鲅鱼罐头

Development of Canned Miso-flavor Spanish Mackerel Based on Fuzzy Mathematics and Response Surface Analysis

试验以鲅鱼为研究对象,开发了一种具有味噌风味的鲅鱼罐头。采用模糊数学感官评定法,通过单因素和响应面试验设计方法对罐头的配方参数进行优化。结果表明,当鲅鱼添加量为70%时,盐曲添加量为3.4%,白砂糖添加量为6%,味噌添加量为5.1%,淀粉添加量为1%,I+G添加量为0.5%,生姜添加量为0.5%,在此配方下制得的味噌风味鲅鱼罐头的感官评分最高,为88分。经此配方制得的味噌风味鲅鱼罐头产品香味独特、咸鲜适口、味道浓郁、无腥味和异味,具有良好的市场前景。该研究为鲅鱼的开发利用提供了理论支持。

In this paper,a kind of canned Spanish mackerel with miso flavor is developed.The formula parameters of cans are optimized by single factor and response surface design using fuzzy mathematics sensory evaluation method.The results show that when the amount of Spanish mackerel is 70%,the amount of salt koji is 3.4%,the amount of sugar is 6%,the amount of miso is 5.1%,the amount of starch is 1%,the amount of I+G is 0.5%,and the amount of ginger is 0.5%.Under such formula,the sensory score of canned Spanish mackerel with miso flavor is the highest of 88 points.The canned miso-flavor Spanish mackerel produced by this formula has unique flavor,salty and umami taste,strong flavor,without fishy odour and peculiar smell,and has a good market prospect.This study has provided theoretical support for the development and utilization of Spanish mackerel.