响应面法优化微波膨化鱼糜制品料坯配方的研究

王蕾; 王金厢; 李学鹏; 励建荣; 杨青; 位正鹏; 季广仁

doi:10.13386/j.issn1002-0306.2022050267

响应面法优化微波膨化鱼糜制品料坯配方的研究

doi: 10.13386/j.issn1002-0306.2022050267

王蕾^1,,
王金厢¹,
李学鹏^{1, 2, ,},
励建荣¹,
杨青³,
位正鹏³,
季广仁⁴

1.
渤海大学食品科学与工程学院，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁锦州 121013
2.
大连工业大学，海洋食品精深加工关键技术省部共建协同创新中心，辽宁大连 116034
3.
荣成泰祥食品股份有限公司，农业部冷冻调理海洋食品加工重点实验室，山东威海 234309
4.
锦州笔架山食品有限公司，辽宁锦州 121007

基金项目: 国家重点研发计划课题（2019YFD0901605）；辽宁省海洋经济发展专项（辽财指环[2022]33号）。

详细信息

作者简介:
王蕾（1997−），女，硕士研究生，研究方向：食品加工与安全，E-mail：wlwl0827@163.com

通讯作者:
李学鹏（1982−），男，博士，教授，研究方向：水产品贮藏与加工，E-mail：xuepengli8234@163.com

中图分类号: TS254.4
计量
- 文章访问数: 40
- HTML全文浏览量: 18
- PDF下载量: 6
- 被引次数: 0
出版历程
- 收稿日期: 2022-05-23
- 网络出版日期: 2022-12-15
- 刊出日期: 2023-01-17

The Optimization of the Billet Formulation of Microwave Expanded Surimi Products by Response Surface Methodology

1.
College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
2.
Dalian Polytechnic University, Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
3.
Rongcheng Taixiang Food Products Co., Ltd., Ministry of Agriculture Key Laboratory of Frozen Prepared Marine Foods Processing, Weihai 234309, China
4.
Jinzhou Bijiashan Food Co., Ltd., Jinzhou 121007, China

摘要

摘要: 以冷冻鱼糜为主要原料，通过单因素实验，考察淀粉种类、淀粉添加量、食盐添加量、膨松剂添加量、蛋清粉添加量对微波膨化鱼糜制品料坯的凝胶强度、膨化度、质构特性、感官评分的影响；采用Plackett-Burman试验筛选确定影响料坯品质的关键因素，通过Box-Behnken试验设计和响应面方差分析优化了微波膨化鱼糜制品料坯的最佳配方。结果显示，最适合添加到微波膨化鱼糜制品料坯中的淀粉种类是糯米淀粉，食盐添加量、糯米粉添加量和复配膨松剂添加量是影响料坯品质的主要影响因素。微波膨化鱼糜制品料坯的最佳配方为：以鱼糜质量为基准，食盐添加量2.16%、糯米粉添加量6.26%、复配膨松剂添加量0.49%、蛋清粉添加量0.9%，在此条件下料坯的凝胶强度为16729.33±270.72 g·mm，感官评分为85.8±0.84，与预测值无显著性差异（P>0.05）。研究为新型鱼糜制品的开发提供了参考依据。
- 响应面优化 /
- 微波膨化鱼糜制品 /
- 料坯配方 /
- 凝胶强度 /
- 膨化度
Abstract: In this study, the frozen surimi was select as the main raw material, and the effects of starch types, and the additions of starch, salt, leavening agent and egg white powder on the gel strength, expansion ratio, texture properties, and sensory score of surimi billets expanded by microwave were investigated by using single factor experiments. The key factors that influence the quality of surimi billets were screened by the Plackett-Burman experiment, and the optimal formulation of the microwave expanded surimi billets was determined by Box-Behnken design and response surface methodology. The results showed that the optimal starch added in the microwave expanded surimi billet was glutinous rice starch. The amount of salt, glutinous rice starch and leavening agent were the three key factors that determined the quality of surimi billets. The optimal formula of microwave expanded surimi billet was obtained at the salt amount of 2.16% , the glutinous rice flour amount of 6.26%, the compound leavening agent amount of 0.49% and the egg white powder amount of 0.9%, based on the weight of surimi. Under this condition, the gel strength of microwave expanded surimi billet was 16729.33±270.72 g·mm, and the sensory score was 85.8±0.84, respectively, and there were no significant difference between the verification value and the predicted values (P>0.05). The study provided a reference to the development of new surimi products.
- response surface optimization /
- microwave expanded surimi products /
- billet formulation /
- gel strength /
- expansion ratio

HTML全文

图 1 淀粉种类对鱼糜凝胶强度、料坯膨化度、感官评分的影响

Figure 1. Effect of starch types on gel strength, expansion ratio and sensory score of surimi billets expanded by microwave

注：A：鱼糜凝胶强度；B：料坯膨化度；C：感官评分；不同小写字母表示差异显著（P<0.05），图2~图5同。

下载: 全尺寸图片幻灯片

图 2 食盐添加量对鱼糜凝胶强度、料坯膨化度、感官评分的影响

Figure 2. Effect of salt addition on gel strength, expansion ratio and sensory score of surimi billets expanded by microwave

下载: 全尺寸图片幻灯片

图 3 淀粉添加量对鱼糜凝胶强度、料坯膨化度、感官评分的影响

Figure 3. Effect of starch addition on gel strength, expansion ratio and sensory score of surimi billets expanded by microwave

下载: 全尺寸图片幻灯片

图 4 蛋清粉添加量对鱼糜凝胶强度、料坯膨化度、感官评分的影响

Figure 4. Effect of egg white powder addition on gel strength, expansion ratio and sensory score of surimi billets expanded by microwave

下载: 全尺寸图片幻灯片

图 5 复配膨松剂添加量对鱼糜凝胶强度、料坯膨化度和感官评分的影响

Figure 5. Effect of compound leavening agent addition on gel strength, expansion ratio and sensory score of surimi billets expanded by microwave

下载: 全尺寸图片幻灯片

图 6 各因素交互作用对鱼糜凝胶强度的影响

Figure 6. Effects of interactions between different parameters on gel strength of surimi

下载: 全尺寸图片幻灯片

图 7 各因素交互作用对感官评分的影响

Figure 7. Effects of interactions between different parameters on sensory score

下载: 全尺寸图片幻灯片

表 1 Plackett-Burman设计因素水平编码表

Table 1. Factors and levels of Plackett-Burman design

编码水平	因素
编码水平	A食盐添加量（%）	B淀粉添加量（%）	C蛋清粉添加量（%）	D复配膨松剂添加量（%）
−1	1	3	0.3	0.3
1	3	9	0.9	0.9

下载: 导出CSV

表 2 Box-Behnken设计因素水平编码

Table 2. Factors and levels of Box-Behnken design

编码水平	因素
编码水平	A食盐添加量（%）	B淀粉添加量（%）	C复配膨松剂添加量（%）
−1	1	3	0.3
0	2	6	0.6
1	3	9	0.9

下载: 导出CSV

表 3 感官评价标准

Table 3. Sensory evaluation criteria

项目	外观	口感	色泽	风味
18～25分	膨化好，气泡均匀；外观平整，厚薄一致	硬度适中，弹性好	色泽均匀，偏白色	无鱼腥味，咸度适中
9～17分	膨化较好，气泡较均匀；外观较平整，厚薄较一致	硬度较大，弹性较差	色泽不均，无黄色	略有鱼腥味，偏咸或偏淡
0～8分	未膨化，气泡不均匀；外观不平整，厚薄不均匀	硬度过大，弹性差	出现金黄色	鱼腥味重，过咸

下载: 导出CSV

表 4 淀粉种类对料坯质构特性的影响

Table 4. Effects of starch types on texture of surimi billets expanded by microwave

淀粉种类	硬度（g）	弹性（mm）	黏聚性（g）	咀嚼度（mJ）
糯米淀粉	3192.36±756.68^d	0.93±0.01^bc	0.72±0.02^a	2142.33±479.16^b
红薯淀粉	4221.34±298.08^ab	0.97±0.01^a	0.76±0.07^a	3095.64±289.00^a
玉米淀粉	4087.85±182.60^bc	0.96±0.03^a	0.76±0.06^a	2993.97±318.09^a
小麦淀粉	4842.46±912.21^ab	0.93±0.01^bc	0.72±0.01^a	3228.82±598.55^a
马铃薯淀粉	3270.67±172.05^cd	0.95±0.01^ab	0.76±0.05^a	2360.33±251.83^b
木薯淀粉	4975.17±16.53^a	0.91±0.03^c	0.69±0.01^a	3149.01±169.43^a
注：同列不同字母表示差异显著（P<0.05），表5~表9、表12同。

下载: 导出CSV

表 5 食盐添加量对料坯质构特性的影响

Table 5. Effect of salt addition on the texture of surimi billets expanded by microwave

食盐添加量（%）	硬度（g）	弹性（mm）	黏聚性（g）	咀嚼度（mJ）
0	17576.56±966.28^a	0.88±0.04^ab	0.71±0.03^b	10999.21±1119.99^a
1	9596.01±736.63^d	0.93±0.02^a	0.75±0.02^ab	6650.91±454.75^b
2	5110.29±701.63^e	0.94±0.03^a	0.82±0.09^a	3967.68±935.66^c
3	3876.37±610.27^e	0.93±0.01^a	0.74±0.02^b	2464.25±261.82^c
4	11099.55±1312.38^c	0.89±0.03^ab	0.74±0.06^b	7369.30±1479.80^b
5	12553.88±1184.24^b	0.84±0.05^b	0.76±0.08^ab	8107.51±1447.28^b

下载: 导出CSV

表 6 淀粉添加量对料坯质构特性的影响

Table 6. Effect of starch addition on the texture of surimi billets expanded by microwave

淀粉添加量（%）	硬度（g）	弹性（mm）	黏聚性（g）	咀嚼度（mJ）
0	10491.66±1267.70^b	0.93±0.05^a	0.72±0.03^b	7098.71±1197.75^a
3	5163.93±176.24^cd	0.94±0.03^a	0.80±0.02^a	3913.62±189.84^bc
6	4347.71±79.28^d	0.91±0.01^ab	0.70±0.01^b	2762.02±119.03^c
9	5267.33±261.18^cd	0.91±0.01^ab	0.70±0.01^b	3336.06±217.38^c
12	6696.60±417.80^c	0.91±0.01^ab	0.82±0.02^a	5001.02±267.85^b
15	12471.52±2268.20^a	0.86±0.04^b	0.70±0.01^b	7544.05±1060.92^a

下载: 导出CSV

表 7 蛋清粉添加量对料坯质构特性的影响

Table 7. Effect of egg white powder addition on the texture of surimi billet expanded by microwave

蛋清粉添加量（%）	硬度（g）	弹性（mm）	黏聚性（g）	咀嚼度（mJ）
0	11310.59±940.25^a	0.92±0.02^a	0.74±0.07^a	7880.97±1538.11^a
0.3	12568.70±1371.41^a	0.90±0.05^a	0.74±0.02^a	8372.19±1504.75^a
0.6	8808.46±768.74^b	0.89±0.01^a	0.75±0.07^a	5938.57±1168.66^b
0.9	5256.43±308.26^d	0.94±0.02^a	0.77±0.06^a	3797.35±254.33^c
1.2	6222.98±156.15^c	0.92±0.01^a	0.80±0.07^a	4590.67±516.65^bc
1.5	7683.34±403.25^b	0.92±0.05^a	0.73±0.06^a	5209.51±556.00^bc

下载: 导出CSV

表 8 复配膨松剂添加量对料坯质构特性的影响

Table 8. Effect of compound leavening agent addition on the texture of surimi billets expanded by microwave

复配膨松剂添加量（%）	硬度（g）	弹性（mm）	黏聚性（g）	咀嚼度（mJ）
0	9328.82±252.11^bc	0.93±0.01^a	0.77±0.05^a	6688.01±538.48^ab
0.3	9706.36±662.84^b	0.92±0.03^a	0.78±0.08^a	7025.43±1446.07^a
0.6	11997.80±694.65^a	0.88±0.05^a	0.76±0.06^a	8009.66±707.26^a
0.9	9887.59±57.34^b	0.92±0.03^a	0.81±0.09^a	7330.69±1035.67^a
1.2	8660.46±262.37^c	0.93±0.02^a	0.87±0.07^a	7067.57±563.77^a
1.5	7557.92±374.94^d	0.90±0.03^a	0.76±0.10^a	5206.97±1015.21^b

下载: 导出CSV

表 9 Plackett-Burman试验设计与结果

Table 9. Plackett-Burman experimental design and results

试验号	A食盐添加量	B淀粉添加量	C蛋清粉添加量	D复配膨松剂添加量	鱼糜凝胶强度（g∙mm）	感官评分（分）
1	1	−1	1	−1	7650.42±118.89^b	77.2±0.45^bc
2	1	1	−1	1	7664.12±530.83^b	78.2±1.30^ab
3	−1	1	1	−1	5138.22±42.62^e	69.0±1.00^e
4	1	−1	1	1	6383.64±207.97^d	76.4±0.55^c
5	1	1	−1	1	7285.01±142.73^bc	78.4±1.52^ab
6	1	1	1	−1	8966.14±234.53^a	79.6±0.89^a
7	−1	1	1	1	4844.99±598.50^e	69.8±1.64^e
8	−1	−1	1	1	3646.31±142.52^f	64.6±1.14^f
9	−1	−1	−1	1	2727.51±186.77^g	65.8±0.84^f
10	1	−1	−1	−1	6771.59±928.30^cd	76.4±0.55^c
11	−1	1	−1	−1	5107.64±144.91^e	71.6±0.89^d
12	−1	−1	−1	−1	3695.51±405.57^f	69.6±1.14^e

下载: 导出CSV

表 10 鱼糜凝胶强度回归模型方差分析

Table 10. ANOVA for the regression model of gel strength of surimi

来源	自由度	平方和	均方	F 值	P 值	显著性
模型	4	40248352	10062088	142.23	0.00000088	**
A	1	31885226	31885226	450.69	0.00000013	**
B	1	5509637	5509637	77.88	0.00004847	**
C	1	951102	951102	13.44	0.0080006	**
D	1	1902386	1902386	26.89	0.00127309	**
残差	7	495232	70747
失拟项	6	423369	70562	0.98	0.64815887	不显著
纯误差	1	71862	71862
总和	265.984
R²	0.9878
R²_Adj	0.9809
注：：P<0.05，表示显著；*：P<0.01，表示极显著，表11、表13、表14同。

下载: 导出CSV

表 11 感官评分回归模型方差分析

Table 11. ANOVA for the regression model of sensory score

来源	自由度	平方和	均方	F 值	P 值	显著性
模型	4	299.32	74.83	57.46	0.00002	**
A	1	266.963	266.963	204.98	0.00000193	**
B	1	20.803	20.803	15.97	0.00521	**
C	1	1.47	1.47	1.13	0.32332
D	1	10.083	10.083	7.74	0.0272	*
残差	7	9.117	1.302
失拟项	6	9.097	1.516	75.81	0.08769	不显著
纯误差	1	0.02	0.02
总和	1.14122
R²	0.9704
R_Adj²	0.9536

下载: 导出CSV

表 12 响应面试验设计与结果

Table 12. Experiment design and results of response surface methodology

试验号	A食盐添加量	B淀粉添加量	C膨松剂添加量	Y₁鱼糜凝胶强度（g∙mm）	Y₂感官评分（分）
1	0	0	0	16355.90±406.39^ab	83.4±2.07^a
2	1	0	1	5609.31±221.65^g	77.2±0.84^de
3	0	−1	−1	11423.3±2091.57^e	79.4±0.55^c
4	0	1	1	9384.88±373.41^f	77.4±0.89^de
5	0	0	0	16481.04±607.57^ab	84.2±1.09^a
6	1	−1	0	10964.3±840.89^e	78±1.00^cd
7	0	0	0	17246.2±1221.68^a	83±1.58^ab
8	0	1	−1	14286±1571.60^cd	79.6±1.82^c
9	0	0	0	16628.7±606.73^ab	82.6±1.67^ab
10	−1	1	0	15265.1±1139.89^bc	69.4±0.89^g
11	−1	−1	0	8420.91±494.30^f	70.6±1.14^g
12	0	−1	1	9316.3±372.40^f	75.8±0.84^e
13	−1	0	−1	13520.7±816.13^d	72.6±1.34^f
14	0	0	0	16751.58±409.72^ab	82.8±1.48^ab
15	1	0	−1	11350.5±237.15^e	82.6±0.55^ab
16	−1	0	1	13137.6±699.21^d	73.2±1.09^f
17	1	1	0	6416.82±140.01^g	81.4±1.14^b

下载: 导出CSV

表 13 Y₁回归模型方差分析

Table 13. ANOVA for the regression model of Y₁

来源	自由度	平方和	均方	F值	P值	显著性
模型	9	2.24E+08	2.49E+07	84.73	<0.0001	**
A	1	3.20E+07	3.20E+07	108.8	<0.0001	**
B	1	3.42E+06	3.42E+06	11.61	0.0113	*
C	1	2.16E+07	2.16E+07	73.26	<0.0001	**
AB	1	3.24E+07	3.24E+07	110.26	<0.0001	**
AC	1	7.18E+06	7.18E+06	24.39	0.0017	**
BC	1	1.95E+06	1.95E+06	6.63	0.0367	*
A²	1	4.62E+07	4.62E+07	156.97	<0.0001	**
B²	1	4.08E+07	4.08E+07	138.75	<0.0001	**
C²	1	2.58E+07	2.58E+07	87.74	<0.0001	**
残差	7	2.06E+06	2.94E+05
失拟项	3	1.59E+06	5.29E+05	4.48	0.0907	不显著
纯误差	4	4.72E+05	1.18E+05
总和	16	2.27E+08
R²	0.9909
R_Adj²	0.9792

下载: 导出CSV

表 14 Y₂回归模型方差分析

Table 14. ANOVA for the regression model of Y₂

来源	自由度	平方和	均方	F值	P值	显著性
模型	9	353.55	39.28	81.6	<0.0001	**
A	1	158.42	158.42	329.06	<0.0001	**
B	1	4.21	4.21	8.73	0.0212	*
C	1	5.44	5.44	11.31	0.012	*
AB	1	5.29	5.29	10.99	0.0129	*
AC	1	3.61	3.61	7.5	0.029	*
BC	1	0.04	0.04	0.083	0.7815
A²	1	85.26	85.26	177.1	<0.0001	**
B²	1	62.41	62.41	129.64	<0.0001	**
C²	1	12.89	12.89	26.78	0.0013	**
残差	7	3.37	0.48
失拟项	3	1.77	0.59	1.47	0.3483	不显著
纯误差	4	1.6	0.4
总和	16	356.92
R²		0.9906
R_Adj²		0.9784

下载: 导出CSV

参考文献(46)

[1]	农业部渔业部. 中国渔业年鉴[M]. 北京: 中国农业出版社, 2021, 89−98 Ministry of Agriculture. China fishery statistical yearbook[M]. Beijing: China Agriculture Press, 2021, 89−98.
[2]	赵宁, 孙爽, 史晓杰, 等. 鱼类工业化生产加工技术研究进展[J]. 中国调味品,2020,45(10):163−166. [ZHAO Ning, SUN Shuang, SHI Xiaojie, et al. Research progress on industrial production and processing technology of fish[J]. Chinese Condiments,2020,45(10):163−166. doi: 10.3969/j.issn.1000-9973.2020.10.037
[3]	NÚÑEZ-FLORES R, CANDO D, BORDER A J, et al. Importance of salt and temperature in myosin polymerization during surimi gelation[J]. Food Chemistry,2018,239(15):1226−1234.
[4]	陈竟豪, 苏晗, 马冰迪, 等. 鱼糜制品品质控制技术研究进展[J]. 食品研究与开发,2019,40(6):200−206. [CHEN Jinghao, SU Han, MA Bingdi, et al. Research progress on quality control technology of surimi products[J]. Food Research and Development,2019,40(6):200−206. doi: 10.3969/j.issn.1005-6521.2019.06.035
[5]	HU J, ZENG H, DENG C, et al. Optimization of vacuum frying condition for producing silver carp surimi chips[J]. Food Science & Nutrition,2019,7(9):2517−2526.
[6]	林慧婷, 邓昌俊, 曾红亮, 等. 即食鱼糜脆片腥味物质的脱除方法研究[J]. 中国调味品,2021,46(6):99−106. [LIN Huiting, DENG Changjun, ZENG Hongliang, et al. Study on removal method of fishy substances from instant surimi crisps[J]. Chinese Condiments,2021,46(6):99−106. doi: 10.3969/j.issn.1000-9973.2021.06.019
[7]	谭力, 周春霞, 洪鹏志. 淡水鱼鱼糜制品加工特性及品质影响因素[J]. 食品与机械,2018,34(8):165−168. [TAN Li, ZHOU Chunxia, HONG Pengzhi. Processing characteristics and quality influencing factors of freshwater surimi products[J]. Food & Machinery,2018,34(8):165−168. doi: 10.13652/j.issn.1003-5788.2018.08.032
[8]	薛茜, 王芳, 张龙涛. 水产制品凝胶的研究进展[J]. 食品工业,2020,41(2):253−257. [XUE Qian, WANG Fang, ZHANG Longtao. Research progress on gels of aquatic products[J]. Food Industry,2020,41(2):253−257.
[9]	LIU Haimei, GAO Linlin, REN Yunxing, et al. Chemical interactions and protein conformation changes during silver carp (Hypophthalmichthys molitrix) surimi gel formation[J]. International Journal of Food Properties,2014,17(8):1702−1713. doi: 10.1080/10942912.2012.700538
[10]	曹燕, 程裕东. 鲢、狭鳕鱼糜微波加热凝胶形成的动力学分析[J]. 水产学报,2005(4):547−551. [CAO Yan, CHENG Yudong. Kinetic analysis of microwave heating gel formation of silver carp and narrow cod surimi[J]. Journal of Fisheries Science,2005(4):547−551.
[11]	JI L, XUE Y, ZHANG T, et al. The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels[J]. Food Hydrocolloids,2017,63(2):77−84.
[12]	SALAZAR-GONZÁLEZ C, MARTÍN-GONZÁLEZ M F S, LÓPEZ-MALO A, et al. Recent studies related to microwave processing of fluid foods[J]. Food and Bioprocess Technology,2012,5(1):31−46. doi: 10.1007/s11947-011-0639-y
[13]	黄艳, 黄晓菲, 兰昌花, 等. 胡萝卜鱼糜脆片的工艺优化及其货架期预测[J]. 食品科技,2017,42(3):128−135. [HUANG Yan, HUANG Xiaofei, LAN Changhua, et al. Process optimization of carrot surimi crisps and its shelf life prediction[J]. Food Science and Technology,2017,42(3):128−135. doi: 10.13684/j.cnki.spkj.2017.03.028
[14]	薛山, 杜楚玲. 基于模糊数学法优化巴沙鱼糜脆片微波膨化工艺研究[J]. 保鲜与加工,2022,22(2):58−66. [XUE Shan, DU Chuling. Research on microwave puffing process of basharine surimi chips based on fuzzy mathematical method[J]. Storage and Process,2022,22(2):58−66. doi: 10.3969/j.issn.1009-6221.2022.02.009
[15]	薛长风, 徐云升, 裴志胜, 等. 利用微波真空技术开发膨化鱼糜饼研究[J]. 保鲜与加工,2016,16(6):87−91. [XUE Changfeng, XU Yunsheng, PEI Zhisheng, et al. Research on the development of puffed surimi cake using microwave vacuum technology[J]. Storage and Process,2016,16(6):87−91.
[16]	汪兰, 付晓燕, 史兆龙, 等. 微波膨化淡水鱼糜脆片的工艺[J]. 食品与生物技术学报,2016,35(10):1045−1052. [WANG Lan, FU Xiaoyan, SHI Zhaolong, et al. Process of microwave puffed freshwater surimi chips[J]. Journal of Food Science and Biotechnology,2016,35(10):1045−1052. doi: 10.3969/j.issn.1673-1689.2016.10.006
[17]	鲍佳彤, 宁云霞, 杨淇越, 等. 不同淀粉种类对未漂洗革胡子鲶鱼鱼糜凝胶特性的影响[J]. 肉类研究,2020,34(4):27−33. [BAO Jiatong, NING Yunxia, YANG Qiyue, et al. Effects of different starch species on surimi gel characteristics of unwashed bearded catfish[J]. Meat Research,2020,34(4):27−33. doi: 10.7506/rlyj1001-8123-20200131-026
[18]	张一鸣, 李思仪, 沈晓溪, 等. 加热方式对混合鱼糜凝胶特性的影响[J]. 食品工业科技,2021,42(19):64−69. [ZHANG Yiming, LI Siyi, SHEN Xiaoxi, et al. Effect of heating method on characteristics of mixed surimi gel[J]. Science and Technology of Food Industry,2021,42(19):64−69. doi: 10.13386/j.issn1002-0306.2021010197
[19]	MAISONT S, NARKRUGSA W. Effects of salt, moisture content and microwave power on puffing qualities of puffed rice[J]. Kasetsart Journal Natural Science,2010,44(2):251−261.
[20]	李海露, 李学鹏, 王金厢, 等. 四角蛤蜊卤制风味产品加工工艺的研究[J]. 食品安全质量检测学报,2020,11(5):1452−1460. [LI Hailu, LI Xuepeng, WANG Jinxiang, et al. Research on processing technology of halogenated flavor products of four-corner clams[J]. Journal of Food Safety & Quality,2020,11(5):1452−1460. doi: 10.19812/j.cnki.jfsq11-5956/ts.2020.05.017
[21]	ZHANG M, TANG J, MUJUMDAR A S, et al. Trends in microwave-related drying of fruits and vegetables[J]. Trends in Food Science & Technology,2006,17(10):524−534.
[22]	ZHENG Xianzhe, MU Yanqiu, LIU Haijun, et al. Analysis of puffing characteristics using a sigmodal function for the berry fruit snack subjected to microwave vacuum conditions[J]. Drying Technology,2012,30(5):494−504. doi: 10.1080/07373937.2011.647996
[23]	薛长风, 裴志胜, 文攀, 等. 鱼糜微波膨化工艺优化及水分状态研究[J]. 食品工业科技,2019,40(11):192−197, 203. [XUE Changfeng, PEI Zhisheng, WEN Pan, et al. Optimization of surimi microwave puffing process and study on moisture status[J]. Science and Technology of Food Industry,2019,40(11):192−197, 203. doi: 10.13386/j.issn1002-0306.2019.11.032
[24]	苏晓琳, 薛宏坤, 刘成海, 等. 树莓果片微波膨化机理[J]. 食品科学,2018,39(19):103−113. [SU Xiaolin, XUE Hongkun, LIU Chenghai, et al. Microwave puffing mechanism of raspberry fruit flakes[J]. Food Science,2018,39(19):103−113. doi: 10.7506/spkx1002-6630-201819017
[25]	刘襄河, 郑丽璇, 郑丽勉, 等. 双波长法测定常用淀粉原料中直链淀粉、支链淀粉及总淀粉含量[J]. 广东农业科学,2013,40(18):97−100. [LIU Xianghe, ZHENG Lixuan, ZHENG Limian, et al. Determination of amylose, amylopectin and total starch content in commonly used starch raw materials by dual-wavelength method[J]. Guangdong Agricultural Sciences,2013,40(18):97−100. doi: 10.3969/j.issn.1004-874X.2013.18.034
[26]	米红波, 王聪, 仪淑敏, 等. 淀粉在鱼糜制品中的应用研究进展[J]. 食品与发酵工业,2018,44(1):291−295. [MI Hongbo, WANG Cong, YI Shumin, et al. Research progress on the application of starch in surimi products[J]. Food and Fermentation Industry,2018,44(1):291−295. doi: 10.13995/j.cnki.11-1802/ts.014480
[27]	ZHANG Fenghui, FANG Ling, WANG Chenjie, et al. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase[J]. Meat Science,2013,93(3):533−537. doi: 10.1016/j.meatsci.2012.11.013
[28]	邹金浩, 李燕, 欧阳华峰, 等. 不同薯类淀粉结构性质与粉条品质的关系[J]. 食品科学,2020,41(23):77−82. [ZOU Jinhao, LI Yan, OUYANG Huafeng, et al. Relationship between structural properties of different potato starch and the quality of vermicelli[J]. Food Science,2020,41(23):77−82. doi: 10.7506/spkx1002-6630-20191123-271
[29]	MILES M J, MORRIS V J, ORFORD P D, et al. The roles of amylose and amylopectin in the gelation and retrogradation of starch[J]. International Journal of Food Engineering,2014,135(2):271−281.
[30]	HUNT A, GETTY K J K, PARK J W. Roles of starch in surimi seafood: A review[J]. Food Reviews International,2009,25(4):299−312. doi: 10.1080/87559120903155834
[31]	唐晨希, 王盛莉, 李芳, 等. 低盐型休闲面筋食品的研制[J]. 武汉轻工大学学报,2018,37(2):79−85. [TANG Chenxi, WANG Shengli, LI Fang, et al. Development of low-salt leisure gluten food[J]. Journal of Wuhan Polytechnic University,2018,37(2):79−85. doi: 10.3969/j.issn.2095-7386.2018.02.015
[32]	杨恒, 王学东, 丁贝贝, 等. 不同糖醇对辣条坯体品质的影响[J]. 食品与发酵工业,2021,47(13):190−197. [YANG Heng, WANG Xuedong, DING Beibei, et al. Effects of different sugar alcohols on quality of spicy strip blanks[J]. Food and Fermentation Industry,2021,47(13):190−197. doi: 10.13995/j.cnki.11-1802/ts.025378
[33]	张淼, 吕芬, 李妍, 等. 常用淀粉对微波膨化玉米片品质影响及工艺参数优化研究[J]. 食品与机械,2009,25(1):32−35, 105. [ZHANG Miao, LÜ Fen, LI Yan, et al. Study on the influence of common starch on the quality of microwave puffed corn flakes and the optimization of process parameters[J]. Food and Machinery,2009,25(1):32−35, 105. doi: 10.13652/j.issn.1003-5788.2009.01.018
[34]	WU C, NAVICHA W B, HUA Y, et al. Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels[J]. LWT-Food Science and Technology,2018,95:193−199. doi: 10.1016/j.lwt.2018.04.077
[35]	廖慧琦, 吕春霞, 陆益钡, 等. 食盐添加量对养殖大黄鱼鱼糜凝胶特性的影响[J]. 食品与发酵工业,2020,46(20):67−71. [LIAO Huiqi, LÜ Chunxia, LU Yibei, et al. Effects of salt concentratio nongelproperties of culturedlarge yellowcroakers urimi[J]. Food and Fermentation Industries,2020,46(20):67−71. doi: 10.13995/j.cnki.11-1802/ts.023745
[36]	陈跃文, 郑丽莉, 严婷婷, 等. 食盐添加量和盐擂时间对墨鱼鱼丸综合品质的影响[J]. 食品工业科技,2019,40(20):23−28. [CHEN Yuewen, ZHENG Lili, YAN Tingting, et al. Effect of salt addition and salt beating time on the comprehensive quality of cuttlefish balls[J]. Food Industry Science and Technology,2019,40(20):23−28. doi: 10.13386/j.issn1002-0306.2019.20.004
[37]	CHEOW C S, YU S Y, HOWELL N K, et al. Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')[J]. Journal of the Science of Food & Agriculture,1999,79(6):879−885.
[38]	张一鸣, 李思仪, 沈晓溪, 等. 外源添加物对鲢鱼-鳕鱼复合鱼糜凝胶性能的影响[J]. 食品工业科技,2021,42(19):197−203. [ZHANG Yiming, LI Siyi, SHEN Xiaoxi, et al. Effects of exogenous additives on the properties of silver carp-cod composite surimi gel[J]. Food Industry Science and Technology,2021,42(19):197−203. doi: 10.13386/j.issn1002-0306.2021010006
[39]	王霞, 杨宏志, 刘海军. 绿豆脆饼微波真空膨化条件研究[J]. 食品与机械,2014,30(6):191−193, 217. [WANG Xia, YANG Hongzhi, LIU Haijun. Study on microwave vacuum puffing conditions of mung bean shortbread[J]. Food and Machinery,2014,30(6):191−193, 217. doi: 10.13652/j.issn.1003-5788.2014.06.047
[40]	鲍佳彤, 杨淇越, 宁云霞, 等. 非肌肉蛋白对未漂洗革胡子鲶鱼鱼糜凝胶特性的影响[J]. 食品工业科技,2020,41(20):46−53, 71. [BAO Jiatong, YANG Qiyue, NING Yunxia, et al. Effect of non-muscle protein on the characteristics of surimi gel of unwashed bearded catfish[J]. Science and Technology of Food Industry,2020,41(20):46−53, 71. doi: 10.13386/j.issn1002-0306.2020.20.008
[41]	许亚彬, 胥伟, 黄迪. 蛋清液与蛋清粉对鲢鱼鱼糜凝胶性的改良效果比较[J]. 中国家禽,2016,38(4):34−37. [XU Yabin, XU Wei, HUANG Di. Comparison of the effect of egg white liquid and egg white powder on the gelatinization of silver carp surimi[J]. Chinese Poultry,2016,38(4):34−37. doi: 10.16372/j.issn.1004-6364.2016.04.008
[42]	LUO Y, SHEN H, PAN D, et al. Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate[J]. Food Hydrocolloids,2008,22(8):1513−1519. doi: 10.1016/j.foodhyd.2007.10.003
[43]	BENJAKUL S, YARNPAKD S, VISESSANGUAN W, et al. Combination effects of whey protein concentrate and calcium chloride on the properties of goatfish surimi gel[J]. Journal of Texture Studies,2010,41(3):341−57. doi: 10.1111/j.1745-4603.2010.00228.x
[44]	刘永, 毕永钧. 介质对蛋清蛋白乳化性及乳化稳定性的影响[J]. 中国食品添加剂,2010(6):127−129, 46. [LIU Yong, BI Yongjun. Effect of media on emulsification and emulsification stability of egg white protein[J]. China Food Additives,2010(6):127−129, 46. doi: 10.3969/j.issn.1006-2513.2010.06.017
[45]	张令文, 王雪菲, 李莎莎, 等. 非发酵型速冻油条配方的响应面优化[J]. 食品工业科技,2019,40(7):190−198. [ZHANG L W, WANG X F, LI S S, et al. Response surface optimization of non-fermented quick-frozen fritter formulations[J]. Science and Technology of Food Industry,2019,40(7):190−198. doi: 10.13386/j.issn1002-0306.2019.07.033
[46]	沈秋霞, 李明元, 胡永正, 等. 微波膨化甘薯鱼糜脆片的加工工艺优化[J]. 食品工业科技,2019,40(5):170−175. [SHEN Qiuxia, LI Mingyuan, HU Yongzheng, et al. Optimization of processing technology of microwave puffed sweet potato surimi chips[J]. Science and Technology of Food Industry,2019,40(5):170−175. doi: 10.13386/j.issn1002-0306.2019.05.028