风味重组鱼糖成型关键工艺优化

Optimization of Key Forming Technology of Flavor Recombinant Fish Tidbit

采用三因素二次回归旋转组合试验设计探讨油脂添加量、成型压力、复合胶黏剂添加量三因子及其交互作用对风味重组鱼糖质构的影响,分别建立风味重组鱼糖的剪切力Y1、硬度Y2与油脂添加量X1、成型压力X2、复合胶黏剂添加量X3的数学回归方程:Y1=33.99-2.52X1+5.61X2+3.60X3+1.27X32+1.16X2X3,Y2=19.96-1.62X1+2.53X2+1.85X3+0.39X32+0.49X1X2+0.74X2X3,并定量分析三因子的最优组合。试验结果表明,风味重组鱼糖的最佳成型工艺参数组合为,在以鲨鱼肉与大豆组织蛋白（TSP）质量之和为基准的前提下,油脂添加量X16%、复合胶黏剂添加量X30.4%,成型压力X24 kg,以此条件制备出的风味重组鱼糖的剪切力Y1为33.99 N,硬度Y2为19.96 N,其质构与口感优良。

Based on the quadratic orthogonal rotary combination experiment,the effects of the adding amount of oil,forming pressure,the adding amount of composite food gum and their interaction on the texture of flavor recombinant fish tidbit were investigated. Meanwhile,the regression equation about the shear stress Y1、the hardness Y2 of flavor recombinant fish tidbit and the adding amount of oil X1、the forming pressure X2、the adding amount of composite food gum X3 were established as follows: Y1= 33. 99-2. 52 X1+ 5. 61 X2+ 3. 60 X3+ 1. 27 X32+ 1. 16 X2 X3,Y2= 19. 96-1. 62 X1+ 2. 53 X2+ 1. 85 X3+ 0. 39 X32+ 0. 49 X1 X2+0. 74 X2 X3,. Furthermore,the optimized three factors combination were also analyzed. The results showed that based on total material mass consisting of shark residual meat and TSP,the best forming technological parameters of flavor recombinant fish tidbit were as follows: the adding amount of oil and composite food gum were 6% and 0. 4%; respectively,the forming pressure was 4 kg. Consequently,under above conditions,flavor recombinant fish tidbit would win the best quality with the shearing force of 33. 99 N and the hardness of 19. 96 N.