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响应面法优化冷熏调理贻贝(Mytilussp.)生产工艺
李海波1, 赵长江2, 袁恒耀2, 程国芳3, 段品芹2
1.浙江国际海运职业技术学院;2.舟山佳和佳烟熏食品有限公司;3.舟山市海洋与渔业局
摘要:
以新鲜贻贝(Mytilussp.)为原料, 在单因素试验基础上, 利用响应面法中的Box-Behnken程序设计, 对影响冷熏调理贻贝生产加工工艺的4个关键参数即盐水浓度、烟熏温度、烟熏时间和成熟时间进行优化, 建立并分析了各因素与贻贝加工成品感官评分关系的数学模型。结果表明: 冷熏调理贻贝的最佳工艺参数为腌制用盐水浓度17.0° Be、烟 熏 温 度25℃、烟熏时间1h、成熟时间2.5h。在此工艺条件下生产的冷熏贻贝肉色泽呈金黄色, 滋味鲜美独特, 并具有贻贝特有的风味。
关键词:  贻贝  烟熏  响应面法  工艺优化
DOI：10.11693/hyhz201306024
分类号:
基金项目:舟山市重点海洋类项目, 2011C22051 号; 浙江省重大科研项目, 2006C12099 号; 浙江省科技计划项目, 2011C33014 号。
A METHOD OF OPTIMIZING THE PRODUCTION PROCESS OF THE COLD SMOKED MUSSEL OF MYTILUSsp.
LI Hai-Bo1, ZHAO Chang-Jiang2, YUAN Heng-Yao2, CHENG Guo-Fang3, DUAN Pin-Qin2
1.Zhejiang International Maritime College;2.Zhoushan Jiahejia Smoked Food Co., Ltd.;3.Ocean and Fishery Bureau of Zhoushan City
Abstract:
On the basis of one-factor-at-a-time experiments, with fresh mussel Mytilussp. as raw materials, Box-Behnken design (BBD) and response surface methodology (RSM) were applied to explore the effects of brine concentration, smoked temperature, smoked time and maturation time on sensory evaluation of mussel processing products. The results show that: the optimum process parameters marinated with brine concentration 17.0°Be, smoked temperature of 25℃, smoked 1h, maturation time 2.5h. In the production process under this conditions, the color of the cold smoked meat was golden flavor, taste delicious and unique.
Key words:  mussel Mytilussp.  smoked  response surface methodology  process optimization
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