摘要
为了保持金枪鱼食用品质,延长货架期,利用Box-Behnend实验设计响应面法对金枪鱼复合冰衣液进行优化配比,并采用熵权法对持水力、色差和盐溶性蛋白含量计算总评分。建立了以总评分为响应值的二次多项式回归模型,经方差分析和回归拟合,得到复合冰衣液最佳配比质量分数:迷迭香酸0.3%,乳酸钠3.4%,竹叶抗氧化物0.12%。采用最佳配比复合冰衣液对金枪鱼进行镀冰衣处理,贮存6个月后测定持水力、蒸煮损失、盐溶性蛋白、挥发性盐基氮(total volatile basic nitrogen,TVB-N)等指标,对复合冰衣液保鲜效果进行验证。结果表明,相比于对照组,复合镀冰衣组能够抑制微生物生长,有效减缓TVB-N值增加,具有更好的持水力、盐溶性蛋白含量和色差值,有效保持金枪鱼的新鲜度。
In order to keep tuna edible quality and prolong shelf life,response surface methodology(RSM)was used to optimize the ratio of tuna ice-coated liquid.Entropy weight method was used to calculate the total score of water holding capacity,color difference and salt-soluble protein content.A quadratic polynomial regression model with the total score as the response value was established.By variance analysis and regression fitting,the optimum proportion of compound ice coating liquid was obtained,that was,rosmarinic acid 0.3%,sodium lactate 3.4%,and antioxidant of bamboo leaves 0.12%.To verify the freshness preservation effect,tuna was treated with compound ice coating solution with the optimum proportion and stored for six months.The water holding capacity,cooking loss,salt soluble protein and TVB-N were measured.The results showed that compared with the control group,the compound ice-coated group could inhibit the growth of microorganisms,effectively slow down the increase of TVB-N value.Moreover,it has better water holding capacity,salt-soluble protein content and color difference value,and effectively maintains the freshness of tuna.
作者
余文晖
王金锋
谢晶
YU Wenhui;WANG Jinfeng;XIE Jing(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing&Preservation,Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering,Shanghai Ocean University,Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第3期174-179,共6页
Food and Fermentation Industries
基金
“十三五”国家重点研发计划项目(2018YFD0400605)
上海市科委科技创新项目(19DZ1207503)
上海市科委能力建设项目(19DZ2284000)
上海市科委公共服务平台建设项目(17DZ2293400)
关键词
响应面法
镀冰衣
迷迭香酸
乳酸钠
竹叶抗氧化物
response surface methodology
ice coating
rosmarinic acid
sodium lactate
bamboo leaf antioxidants
