摘要
采用Box-Behnken响应曲面中心组合设计试验,建立超声波嫩化鱿鱼的响应模型,进行超声波嫩化鱿鱼条件及效果分析。通过显微组织及质构分析,比较超声波嫩化效果。结果表明,随着超声波处理强度的增加,鱿鱼pH变化较小,白度值变差,感官评价分值呈先升后降趋势。响应回归模型高度显著,可用于超声波嫩化鱿鱼的分析和预测。通过响应面分析法优化,结合实际,得出超声波嫩化鱿鱼最佳条件:超声功率200 W,超声频率23 kHz,超声时间31 min。此时样品的实际剪切力值为5.78 kgf,鱿鱼肌原纤维结构松散,弹性上升,硬度下降,嫩化效果较好。
The present study focus on the optimum conditions of squid tenderizationby ultrasonic wave without lowing down the quality of squid sample. A response model was established by the Box-Behnken response surface method. Mi- crostructure and texture properties were measured to compare tenderization effects. The results showed that the pH of samples slightly changed the squid meat become darker in color, the score of sensory tended to first increased then de- creased. The response model was valid in analyzing and predicting the tenderization effect on squid by microwave. Ac- cording to the results, the optimum conditions were as follows, ultrasonic intensity 200 W, ultrasonic frequency 23 kHz, ultrasonic treatment time 31 min. Under these conditions, the shear force of sample is 5.78 kgf. Because of the broken structure of muscle fiber, the springiness of the sample increased, the firmness decreased and proved to have a better tenderization effect.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第11期6-14,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家科技支撑计划项目(2012BAD38B09)
浙江省重大科技专项重点农业项目(2011C11016)
关键词
超声波
鱿鱼
嫩化
剪切力
硬度
ultrasonic wave
squid
tenderization
shear force
firmness
作者简介
作者简介：余海霞，女，1981年出生，硕士，工程师
通讯作者：胡亚芹
