摘要
应用响应面回归分析的方法评价了不同磷酸盐对贻贝感官质量的影响。实验结果表明:3种磷酸盐对改善贻贝感官质量都有较好作用,但它们对贻贝质量具有不同的影响效果,影响程度也不随添加量成正比,而是呈现复杂的交互作用。影响程度从大到小依次为:六偏磷酸钠(HP)、三聚磷酸钠(TP)、焦磷酸钠(PP)。HP、TP、PP的最优添加浓度分别为:0.46%、1.2%、0.8%,加液量为13.6mL。
The response surface method was used to evaluate the effects of phosphates on the mussel sensory quality. The results showed that three phosphates can effectively improve the sensory quality of mussel, but the effects are different and take on complex correlation with the adding dosage. The order of according to the effects is sodium hexmetaphosphate（HP）, sodium tripolyphosphate（TP）and sodium pyro- phosphate（PP）. The paper give the optimum adding method determined by the response surface regression： the concentrations of HP, TP, PP are 0.46%, 1.2%, 0.8%, respectively, and the solution is 13.6 mL.
出处
《食品科技》
CAS
北大核心
2009年第4期114-118,共5页
Food Science and Technology
基金
科技部农业科技成果转化资金项目(03EFN213300114)
关键词
贻贝
磷酸盐
响应面
感官质量
mussel
phosphate
response surface
sensory quality
