响应面试验优化超高压制备马铃薯淀粉草鱼鱼糜制品工艺.PDF

8 2016, Vol.37, No.24 食品科学 ※工艺技术 响应面试验优化超高压制备马铃薯淀粉 草鱼鱼糜制品工艺 * 马海建，施文正 ，汪之和 （上海海洋大学食品学院，上海 201306 ） 摘  要：以草鱼为原料，研究超高压压力、保压时间和马铃薯淀粉含量3 个因素对草鱼鱼糜制品凝胶特性的影响， 并应用响应面法对其进行优化。结果表明：超高压处理可明显提高鱼肉肠的凝胶特性，300 MPa条件下样品的凝 胶强度最高；白度和持水性均随压力的升高逐渐变大。保压时间10 min 以上时，鱼肉肠的凝胶特性无明显变化。 8% 添加马铃薯淀粉可明显提高鱼肉肠样品的凝胶强度，其中含量为 时凝胶强度最大；鱼肉肠的质构特性在马铃薯 4% 淀粉含量为 以上时可得到显著改善。在单因素试验的基础上，通过响应面法优化得出草鱼鱼糜制品超高压处 理的最优工艺为压力340 MPa 12 min 8% 、保压时间 、马铃薯淀粉含量 ，在此条件下，草鱼鱼糜制品的凝胶强度为 421.07 19.13 g•cm （ ± ） 。 关键词：草鱼；鱼糜；超高压；凝胶特性；响应面 Optimization of Production of Grass Carp Surimi with Added Potato Starch by Ultra-High Pressure Processing Using Response Surface Analysis * MA Haijian, SHI Wenzheng , WANG Zhihe (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract: In this study, we investigated the preparation of grass carp surimi with the addition of potato starch by ultra- high pressure (UHP) processing. The effects of pressure level, holding time and potato starch addition on gel properties of grass carp surimi were examined for optimization of the three factors by response surface methodology. The results showed that gel properties of grass carp surimi were improved significantly by UHP treatment. The gel strength was highest at 300 MPa, and both whiteness and water-holding ability increased with increasing pressur