响应面法优化微波膨化鱼糜制品料坯配方的研究

The Optimization of the Billet Formulation of Microwave Expanded Surimi Products by Response Surface Methodology

以冷冻鱼糜为主要原料,通过单因素实验,考察淀粉种类、淀粉添加量、食盐添加量、膨松剂添加量、蛋清粉添加量对微波膨化鱼糜制品料坯的凝胶强度、膨化度、质构特性、感官评分的影响;采用Plackett-Burman试验筛选确定影响料坯品质的关键因素,通过Box-Behnken试验设计和响应面方差分析优化了微波膨化鱼糜制品料坯的最佳配方。结果显示,最适合添加到微波膨化鱼糜制品料坯中的淀粉种类是糯米淀粉,食盐添加量、糯米粉添加量和复配膨松剂添加量是影响料坯品质的主要影响因素。微波膨化鱼糜制品料坯的最佳配方为:以鱼糜质量为基准,食盐添加量2.16%、糯米粉添加量6.26%、复配膨松剂添加量0.49%、蛋清粉添加量0.9%,在此条件下料坯的凝胶强度为16729.33±270.72 g·mm,感官评分为85.8±0.84,与预测值无显著性差异(P>0.05)。研究为新型鱼糜制品的开发提供了参考依据。

In this study,the frozen surimi was select as the main raw material,and the effects of starch types,and the additions of starch,salt,leavening agent and egg white powder on the gel strength,expansion ratio,texture properties,and sensory score of surimi billets expanded by microwave were investigated by using single factor experiments.The key factors that influence the quality of surimi billets were screened by the Plackett-Burman experiment,and the optimal formulation of the microwave expanded surimi billets was determined by Box-Behnken design and response surface methodology.The results showed that the optimal starch added in the microwave expanded surimi billet was glutinous rice starch.The amount of salt,glutinous rice starch and leavening agent were the three key factors that determined the quality of surimi billets.The optimal formula of microwave expanded surimi billet was obtained at the salt amount of 2.16%,the glutinous rice flour amount of 6.26%,the compound leavening agent amount of 0.49%and the egg white powder amount of 0.9%,based on the weight of surimi.Under this condition,the gel strength of microwave expanded surimi billet was 16729.33±270.72 g·mm,and the sensory score was 85.8±0.84,respectively,and there were no significant difference between the verification value and the predicted values(P>0.05).The study provided a reference to the development of new surimi products.