响应面法优化狭鳕烤鱼片制品中干燥回潮工艺

Optimization of Drying and Re-Moisture Process in Pollock Grilled Fish Fillet Products using Response Surface Methodology

干燥与回潮是烤鱼片加工过程中品质控制的关键步骤。该研究在单因素试验的基础上,考察干燥温度、干燥时间和回潮时间3个因素对烤鱼片品质的影响。先以回潮后鱼片的水分含量、水分活度为指标,采用响应面法分析各因素及其相互作用;再以烤制轧松后的狭鳕烤鱼片感官得分为响应值,确定干燥回潮的最佳工艺条件:干燥温度49℃、干燥时间12 h和回潮时间1 h。此条件下片水分含量为29.76%,水分活度为0.729,烤鱼片产品的感官得分为79.6分。经差示扫描量热法分析可知,提高干燥温度可使鱼肉蛋白变性程度增大,且温度过高使得蛋白质分子过度聚集导致感官评分降低;通过核磁成像显示得知,鱼片经过1 h回潮后,水分迁移度更高,鱼片水分分布均匀。该研究结果可为狭鳕鱼干制品的开发提供理论依据。

Drying and re-moisturization are crucial procedures in ensuring the quality of the grilled fish fillets throughout the entire process.The effect of drying temperature,drying time,and re-moisturization time on the quality of grilled fish fillets was investigated using single-factor tests in this study.The response surface method was employed to analyze the effects and interactions among different factors.Subsequently,the sensory evaluation of the grilled pollock fillets after roasting and rolling was used as the response valueto determine the optimal process conditions for drying and re-moisturization:drying temperature of 49℃,drying times of 12 hours,and re-moisturization times of 1 hour.The fillet exhibited moisture content of 29.76%,water activity of 0.729,and sensory score of 79.6 points under these conditions.Differential scanning calorimetry analysis revealed that increasing the drying temperature enhanced the denaturation of fish protein,and excessively high temperatures led to over-aggregation of protein molecules,which reduced sensory scores.Magnetic resonance imaging showed that after 1 hour of re-moisturization,the fish fillets exhibited higher water mobility and more uniform moisture distribution.These findings provide theoretical support for the development of dried pollock products.