模糊数学评定结合响应面法优化核桃鲟鱼肠的工艺

Optimization of Process of Walnut and Sturgeon Sausage by Fuzzy Mathematics Evaluation Combined with Response Surface Methodology

以鲟鱼肉为原料,开发高品质的核桃鲟鱼肠。以感官评分、白度和质构性质为指标,研究食盐、美藤果油、核桃分离蛋白、玉米淀粉的添加量以及蒸煮时间对鲟鱼肠品质的影响,通过模糊数学感官评定结合响应面法优化鲟鱼肠的加工工艺。结果表明,影响核桃鲟鱼肠感官评分的因素主次顺序为核桃分离蛋白添加量>玉米淀粉添加量>食盐添加量。核桃鲟鱼肠的最佳工艺条件:以鲟鱼肉100 g为基准,核桃分离蛋白添加量为4.4%,玉米淀粉添加量为19%,食盐添加量为3.0%,美藤果油添加量为5%,蒸煮时间为40 min。在此条件下加工的核桃鲟鱼肠感官评分最高,风味独特,质地细腻有弹性。该研究结果可为鲟鱼肉的有效利用提供参考。

With sturgeon meat as the raw material,walnut and sturgeon sausage with high quality is developed.Taking sensory score,whiteness and texture properties as the indexes,the effects of the addition amounts of salt,Sacha inchi oil,walnut protein isolate,corn starch,and cooking time on the quality of sturgeon sausage are investigated,and the production process of walnut and sturgeon sausage is optimized by fuzzy mathematics evaluation combined with response surface methodology.The results show that the primary and secondary order of the factors influencing the sensory score of walnut and sturgeon sausage is as follows:walnut protein isolate addition amount>corn starch addition amount>salt addition amount.The optimal process conditions of walnut and sturgeon sausage is as follows:using 100 g sturgeon meat as the basis,the addition amount of walnut protein isolate is 4.4%,the addition amount of corn starch is 19%,the addition amount of salt is 3.0%,the addition amount of Sacha inchi oil is 5%,and the cooking time is 40 min.Under these conditions,the processed walnut and sturgeon sausage has the highest sensory score,unique flavor,fine texture and elasticity.The research results can provide references for the effective utilization of sturgeon meat.