Optimization of the Formula of Fish-based Chilled Sausage Rich in the Calcium of Fish Bone by Response Surface Methodology
-
摘要: 通过响应面法对富含鱼骨钙低温鱼肉香肠配方进行优化。采用单因素实验，探究食盐、鱼骨粉及玉米淀粉对富含鱼骨钙低温鱼肉香肠质构特性、感官品质和蒸煮损失的影响。在此基础上，进行Box-Behnken响应曲面设计，通过响应面试验确定三种添加剂最佳添加量为：食盐2.5%、鱼骨粉1.5%、玉米淀粉6%，按照此优化配方制作的产品表面紧致，切面光滑无气泡，鱼肉香味浓厚，感官评分为88.55分，蒸煮损失率为3.51%，与模型预测值吻合率分别达到99.49%和98.86%，为进一步研究开发鱼肉香肠提供了一定的理论数据支持。Abstract: The formula of low-temperature fish sausages rich in the calcium of fish bone was optimized by response surface methodology. Single factor experiments were used to explore the effects of salt, fish bone meal and corn starch on the texture characteristics, the sensory quality and the cooking loss of low-temperature fish sausages rich in the calcium of fish bone. On the basis of the single factor experiments, the Box-Behnken response surface design was carried out, and the optimal addition amount of three additives was determined through the response surface experiment: salt 2.5%, fish bone meal 1.5%, and corn starch 6%. The product prepared by this formula had compact surface, the smooth cutting surface and bubble-free, strong fish flavor, and the sensory score was 88.55, the cooking loss rate was 3.51%, the coincidence rate with the predicted value reached 99.49% and 98.86%, which would provide a certain theoretical data support for further research and development of fish sausage.
-
图 1 食盐添加量对低温鱼肉香肠感官评分和蒸煮损失率的影响
Figure 1. Effects of salt addition on the sensory scores and cooking loss rate of fish low-temperature sausage
图 2 鱼骨粉添加量对低温鱼肉香肠感官评分和蒸煮损失率的影响
Figure 2. Effects of fish bone meal addition on the sensory scores and the cooking loss rate of fish low-temperature sausage
图 3 玉米淀粉添加量对低温鱼肉香肠感官评分和蒸煮损失率的影响
Figure 3. Effects of corn starch addition on the sensory scores and the cooking loss rate of fish low-temperature sausage
图 4 食盐与鱼骨粉添加量的交互作用对低温鱼肉香肠感官评分的影响
Figure 4. Effect of the interaction of salt and fish bone meal on the sensory scores of fish low-temperature sausage
图 5 食盐与玉米淀粉添加量的交互作用对低温鱼肉香肠感官评分的影响
Figure 5. Effect of the interaction of salt and cornstarch on the sensory scores of fish low-temperature sausage
图 6 鱼骨粉与玉米淀粉添加量的交互作用对低温鱼肉香肠感官评分的影响
Figure 6. Effect of the interaction of fish bone meal and corn starch addition on the sensory scores of fish low-temperature sausage
图 7 食盐与鱼骨粉添加量的交互作用对低温鱼肉香肠蒸煮损失率的影响
Figure 7. Effect of the interaction of salt and fish bone meal addition on the cooking loss rate of low-temperature fish sausage
图 8 食盐与玉米淀粉添加量的交互作用对低温鱼肉香肠蒸煮损失率的影响
Figure 8. Effect of the interaction of salt and corn starch addition on the cooking loss rate of low-temperature fish sausage
图 9 鱼骨粉与玉米淀粉添加量的交互作用对低温鱼肉香肠蒸煮损失率的影响
Figure 9. Effect of the interaction of the addition of fish bone meal and corn starch on the cooking loss rate of low-temperature fish sausage
表 1 响应面试验因素与水平表
Table 1. Factors and levels of response surface test
因素 水平 −1 0 1 A食盐添加量（%） 2.2 2.5 2.8 B鱼骨粉添加量（%） 1.2 1.5 1.8 C玉米淀粉添加量（%） 5 6 7 
下载: 导出CSV
表 2 感官品质评价标准
Table 2. Sensory quality evaluation standards
项目 评分标准 得分（分） 外观（20分） 肠体表面紧致，呈烘烤后淡黄色，有光泽 15~20 肠体表面稍有褶皱，表面淡黄有光泽 10~14 肠体松软，较多褶皱，表面无光泽 0~9 口感(30分) 弹性好，软硬适中，咀嚼性好 20~30 弹性一般，较硬，有颗粒感 11~19 口感粗糙，有明显的颗粒感 0~10 风味(30分) 鱼肉风味浓厚，无鱼腥味 20~30 鱼肉风味微弱，无鱼腥味 11~19 有异味，鱼腥味过重 0~10 组织状态(20分) 切面平整，光滑，无气泡 15~20 切面较松，有少许气泡 10~14 切面松散，粗糙，有大量气泡 0~9
下载: 导出CSV
表 3 食盐添加量对低温鱼肉香肠质构特性的影响
Table 3. Effect of salt addition on the texture characteristics of fish low-temperature sausage
质量分数（%） 硬度（g） 弹性 内聚性 咀嚼性（g） 0 2565.03±386.93a 0.87±0.04a 0.67±0.06a 1479.51±476.47a 1.5 2696.54±165.40a 0.91±0.04b 0.80±0.05b 1937.31±177.32b 2 3398.52±340.80b 0.92±0.04b 0.79±0.03b 2551.44±334.58c 2.5 3603.61±339.19bc 0.93±0.02b 0.81±0.04b 2849.05±494.73cd 3 3829.18±328.10cd 0.94±0.04b 0.80±0.04b 2969.72±316.85d 3.5 4060.20±249.56d 0.95±0.01b 0.84±0.04b 3016.38±168.21d 注：同列肩标字母不同表示差异显著（P<0.05）；表4~表5同。
下载: 导出CSV
表 4 鱼骨粉添加量对低温鱼肉香肠质构特性的影响
Table 4. Effect of fish bone meal addition on the texture characteristics of fish low-temperature sausage
质量分数（%） 硬度（g） 弹性 内聚性 咀嚼性（g） 0 2556.85±308.57ab 0.92±0.05a 0.84±0.03a 1984.30±333.40ab 0.5 2631.77±323.93b 0.93±0.04a 0.83±0.05a 2129.94±229.83ab 1 3012.08±301.68cd 0.94±0.03a 0.84±0.03a 2522.45±270.65d 1.5 3331.32±444.94d 0.96±0.06a 0.84±0.02a 2963.54±171.72e 2 2862.48±272.04bc 0.93±0.05a 0.82±0.04a 2346.45±330.28cd 2.5 2275.78±263.82a 0.93±0.02a 0.82±0.04a 1785.32±183.78a
下载: 导出CSV
表 5 玉米淀粉添加量对低温鱼肉香肠质构特性的影响
Table 5. Effects of corn starch addition on texture characteristics of fish low-temperature sausage
质量分数（%） 硬度（g） 弹性 内聚性 咀嚼性（g） 0 2799.05±342.70a 0.90±0.05c 0.83±0.04a 2218.24±273.49a 2 3161.01±256.45b 0.93±0.03abc 0.83±0.03a 2460.85±258.58a 4 3688.84±278.87c 0.94±0.01ab 0.83±0.03a 2819.05±288.57b 6 3763.04±326.89c 0.96±0.02a 0.85±0.02a 2922.56±326.20b 8 4089.57±323.15d 0.93±0.02abc 0.83±0.03a 3095.08±272.04b 10 4684.68±326.68e 0.91±0.04bc 0.85±0.01a 3729.27±265.80c
下载: 导出CSV
表 6 Box-Behnken响应面试验设计与结果
Table 6. Box-Behnken response surface test design and results
实验号 A食盐添加量 B鱼骨粉添加量 C玉米淀粉添加量 感官评分（分） 蒸煮损失率（%） 1 1(2.8) 1(1.8) 0(6) 77.05 4.40 2 0(2.5) 1 −1(5) 81.46 4.04 3 0 0(1.5) 0 89.63 3.51 4 −1(2.2) 1 0 78.95 4.31 5 −1 −1(1.2) 0 79.10 4.29 6 0 0 0 88.41 3.46 7 −1 0 1(7) 76.95 4.51 8 −1 0 −1 78.75 4.16 9 0 0 0 89.02 3.52 10 1 0 1 76.83 4.46 11 0 1 1 80.36 4.12 12 0 0 0 89.09 3.41 13 0 0 0 88.72 3.54 14 0 −1 −1 82.85 3.71 15 0 −1 1 82.96 3.90 16 1 0 −1 76.66 4.34 17 1 −1 0 77.73 4.38
下载: 导出CSV
表 7 感官评分回归模型方差分析
Table 7. Analysis of variance of sensory score regression model
方差来源 平方和 自由度 均方 F值 P值 显著性 模型 398.11 9 44.23 136.5 < 0.0001 ** A 3.75 1 3.75 11.58 0.0114 * B 2.9 1 2.9 8.96 0.0201 * C 0.86 1 0.86 2.65 0.1477 AB 0.07 1 0.07 0.22 0.6557 AC 0.97 1 0.97 2.99 0.1272 BC 0.37 1 0.37 1.13 0.3232 A2 248.88 1 248.88 768.03 < 0.0001 ** B2 39.9 1 39.9 123.12 < 0.0001 ** C2 66.97 1 66.97 206.67 < 0.0001 ** 残差 2.27 7 0.32 失拟项 1.44 3 0.48 2.32 0.2172 纯误差 0.83 4 0.21 总误差 400.38 16 R2=0.9943 R2Adj=0.9871 注：* 差异显著（P<0.05），** 差异极显著（P<0.01）；表8同。
下载: 导出CSV
表 8 蒸煮损失率回归模型方差分析
Table 8. Analysis of variance of the regression model of the cooking loss rate
方差来源 平方和 自由度 均方 F值 P值 显著性 模型 2.48 9 0.28 39.45 < 0.0001 ** A 0.012 1 0.012 1.72 0.2311 B 0.044 1 0.044 6.23 0.0413 * C 0.068 1 0.068 9.8 0.0166 * AB −4.44E-16 1 −4.44E-16 −6.36E-14 1 AC 0.013 1 0.013 1.89 0.2113 BC 3.03E-03 1 3.03E-03 0.43 0.5316 A2 1.73 1 1.73 247.63 < 0.0001 ** B2 0.2 1 0.2 28.12 0.0011 ** C2 0.24 1 0.24 34.28 0.0006 ** 残差 0.049 7 6.99E-03 失拟项 0.038 3 0.013 4.55 0.0886 纯误差 0.011 4 2.77E-03 总误差 2.53 16 R2=0.9807 R2Adj=0.9558
下载: 导出CSV
-
[1] 李学鹏, 刘慈坤, 范大明, 等. 添加微细鲽鱼鱼骨泥对金线鱼鱼糜凝胶品质的影响[J]. 食品科学,2018,39(23):22−28. doi: 10.7506/spkx1002-6630-201823004 [2] Endoon, Yongsawatdigul J. Comparative study on chemical and gel-forming properties of surimi from freshwater and marine fish during frozen storage[J]. Food and Applied Bioscience Journal,2014,2(3):192−202. [3] 夏文水, 罗永康, 熊善柏. 大宗淡水鱼贮运保鲜与加工技术[M]. 北京: 中国农业出版社, 2014: 4. [4] 高凯日, 林琳, 陆剑锋, 等. 不同腌制处理对草鱼肉理化性质的影响[J]. 食品研究与开发,2020,41(18):21−28. [5] 夏宇. 鱼体不可食部分—鱼头和骨刺的加工利用[J]. 南京农业大学学报,1995(2):103−107. [6] 沙小梅, 郝君晖, 涂宗财, 等. 基于亚临界水技术的鱼骨软化及其在鱼糜中的应用[J]. 食品与发酵工业,2018,44(2):154−159. [7] 王建辉, 刘冬敏, 刘永乐, 等. 淡水鱼鱼骨软化工艺条件的优化[J]. 食品与机械,2011,27(2):109−111. doi: 10.3969/j.issn.1003-5788.2011.02.033 [8] 王正云, 蒋慧亮, 渠柳柳. 草鱼下脚料制备鱼酱油的酶解工艺优化[J]. 中国调味品,2019,44(6):88−91. doi: 10.3969/j.issn.1000-9973.2019.06.020 [9] 范鸿冰, 汪之颖, 刘鹏, 等. 鲢鱼骨胶原多肽螯合钙的制备研究[J]. 南方水产科学,2014,10(2):72−79. doi: 10.3969/j.issn.2095-0780.2014.02.011 [10] 霍健聪, 邓尚贵, 童国忠. 鳕鱼骨钙片的制备及其生物利用[J]. 水产学报,2010,34(3):382−388. [11] 刘铁玲, 陈婷婷, 梁鹏. 鲢鱼头生产鲜辣酱的工艺[J]. 食品研究与开发,2010,31(8):86−88. doi: 10.3969/j.issn.1005-6521.2010.08.025 [12] 秦影, 欧昌荣, 汤海青, 等. 鱼糜制品凝胶特性研究进展[J]. 核农学报,2015,29(9):1766−1773. doi: 10.11869/j.issn.100-8551.2015.09.1766 [13] 荣建华, 张亮子, 谢淑丽, 等. 冷冻对脆肉鲩和草鱼肉微观结构和质构特性的影响[J]. 食品科学,2015,36(12):243−248. doi: 10.7506/spkx1002-6630-201512046 [14] Tobin B D , O'Sullivan M G , Hamill R M , et al. Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters[J]. Meat Science,2012,92(4):659−666. [15] 瞿丞, 贺稚非, 王兆明, 等. 不同食盐添加量腌制对鸡肉脂质氧化、蛋白质氧化及食用品质的影响[J]. 食品科学,2020,41(16):77−85. doi: 10.7506/spkx1002-6630-20190504-012 [16] Jiang Qingqing, Jia Ru, Nakazawa Naho, et al. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing[J]. Food Chemistry,2019:271. [17] Villamonte G , Simonin H , Duranton F , et al. Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing[J]. Innovative Food Science and Emerging Technologies,2013:18. [18] Cao Liwei, Su Sisi, Regenstein Joe M, et al. Ca2+-induced conformational changes of myosin from silver carp (Hypophthalmichthys molitrix) in gelation[J]. Food Biophysics,2015,10(4):447−455. [19] 叶川, 闫虹, 范选娇, 等. 富钙白鲢鱼糜凝胶的制备及其营养分析[J]. 现代食品科技,2016,32(2):227−234. [20] Yin T , Park J W . Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi[J]. Food Chemistry, 2014, 150(2): 463−468. [21] 王晗, 朱颖男, 高远, 等. 发酵驴肉肠的工艺优化[J]. 肉类研究,2019,33(5):43−49. doi: 10.7506/rlyj1001-8123-20190320-062 [22] 陈海华, 薛长湖. 淀粉对竹荚鱼鱼糜流变性质和凝胶特性的影响[J]. 农业工程学报,2009,25(5):293−298. doi: 10.3969/j.issn.1002-6819.2009.05.55 -
点击查看大图
计量
- 文章访问数: 207
- HTML全文浏览量: 62
- PDF下载量: 10
- 被引次数: 0
