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中国精品科技期刊2020

响应面法优化富含鱼骨钙低温鱼肉香肠配方

王禹赫 巴吐尔·阿不力克木 玛日耶姆古丽·库尔班 李娜

王禹赫,巴吐尔·阿不力克木,玛日耶姆古丽·库尔班,等. 响应面法优化富含鱼骨钙低温鱼肉香肠配方[J]. 食品工业科技,2021,42(14):188−195. doi:  10.13386/j.issn1002-0306.2020110021
引用本文: 王禹赫,巴吐尔·阿不力克木,玛日耶姆古丽·库尔班,等. 响应面法优化富含鱼骨钙低温鱼肉香肠配方[J]. 食品工业科技,2021,42(14):188−195. doi:  10.13386/j.issn1002-0306.2020110021
WANG Yuhe, BATUER Abulikemu, MARIYEMUGULI Kuerban, et al. Optimization of the Formula of Fish-based Chilled Sausage Rich in the Calcium of Fish Bone by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(14): 188−195. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020110021
Citation: WANG Yuhe, BATUER Abulikemu, MARIYEMUGULI Kuerban, et al. Optimization of the Formula of Fish-based Chilled Sausage Rich in the Calcium of Fish Bone by Response Surface Methodology [J]. Science and Technology of Food Industry, 2021, 42(14): 188−195. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020110021

响应面法优化富含鱼骨钙低温鱼肉香肠配方

doi: 10.13386/j.issn1002-0306.2020110021
基金项目: “十三五”国家重点研发计划重点专项(2018YFD0400105)
详细信息
    作者简介:

    王禹赫(1995−),男,硕士研究生,研究方向:畜产品加工,E-mail:1273663521@qq.com

    通讯作者:

    巴吐尔·阿不力克木(1968−),男,博士,教授,研究方向:肉品加工与质量控制,E-mail:batur6805@126.com

  • 中图分类号: TS254.1

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。
  • 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
    −101
    A食盐添加量(%)2.22.52.8
    B鱼骨粉添加量(%)1.21.51.8
    C玉米淀粉添加量(%)567
    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)
    02565.03±386.93a0.87±0.04a0.67±0.06a1479.51±476.47a
    1.52696.54±165.40a0.91±0.04b0.80±0.05b1937.31±177.32b
    23398.52±340.80b0.92±0.04b0.79±0.03b2551.44±334.58c
    2.53603.61±339.19bc0.93±0.02b0.81±0.04b2849.05±494.73cd
    33829.18±328.10cd0.94±0.04b0.80±0.04b2969.72±316.85d
    3.54060.20±249.56d0.95±0.01b0.84±0.04b3016.38±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)
    02556.85±308.57ab0.92±0.05a0.84±0.03a1984.30±333.40ab
    0.52631.77±323.93b0.93±0.04a0.83±0.05a2129.94±229.83ab
    13012.08±301.68cd0.94±0.03a0.84±0.03a2522.45±270.65d
    1.53331.32±444.94d0.96±0.06a0.84±0.02a2963.54±171.72e
    22862.48±272.04bc0.93±0.05a0.82±0.04a2346.45±330.28cd
    2.52275.78±263.82a0.93±0.02a0.82±0.04a1785.32±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)
    02799.05±342.70a0.90±0.05c0.83±0.04a2218.24±273.49a
    23161.01±256.45b0.93±0.03abc0.83±0.03a2460.85±258.58a
    43688.84±278.87c0.94±0.01ab0.83±0.03a2819.05±288.57b
    63763.04±326.89c0.96±0.02a0.85±0.02a2922.56±326.20b
    84089.57±323.15d0.93±0.02abc0.83±0.03a3095.08±272.04b
    104684.68±326.68e0.91±0.04bc0.85±0.01a3729.27±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(%)
    11(2.8)1(1.8)0(6)77.054.40
    20(2.5)1−1(5)81.464.04
    300(1.5)089.633.51
    4−1(2.2)1078.954.31
    5−1−1(1.2)079.104.29
    600088.413.46
    7−101(7)76.954.51
    8−10−178.754.16
    900089.023.52
    1010176.834.46
    1101180.364.12
    1200089.093.41
    1300088.723.54
    140−1−182.853.71
    150−1182.963.90
    1610−176.664.34
    171−1077.734.38
    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FP显著性
    模型398.11944.23136.5< 0.0001**
    A3.7513.7511.580.0114*
    B2.912.98.960.0201*
    C0.8610.862.650.1477
    AB0.0710.070.220.6557
    AC0.9710.972.990.1272
    BC0.3710.371.130.3232
    A2248.881248.88768.03< 0.0001**
    B239.9139.9123.12< 0.0001**
    C266.97166.97206.67< 0.0001**
    残差2.2770.32
    失拟项1.4430.482.320.2172
    纯误差0.8340.21
    总误差400.3816
    R2=0.9943R2Adj=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FP显著性
    模型2.4890.2839.45< 0.0001**
    A0.01210.0121.720.2311
    B0.04410.0446.230.0413*
    C0.06810.0689.80.0166*
    AB−4.44E-161−4.44E-16−6.36E-141
    AC0.01310.0131.890.2113
    BC3.03E-0313.03E-030.430.5316
    A21.7311.73247.63< 0.0001**
    B20.210.228.120.0011**
    C20.2410.2434.280.0006**
    残差0.04976.99E-03
    失拟项0.03830.0134.550.0886
    纯误差0.01142.77E-03
    总误差2.5316
    R2=0.9807R2Adj=0.9558
    下载: 导出CSV
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  • 收稿日期:  2020-11-04
  • 网络出版日期:  2021-06-01
  • 刊出日期:  2021-07-07

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