Abstract: The quality of the grass carp surimi gel was improved by response surface method.The gel strength of surimi and the whiteness of surimi were chosen for the response value.On the basis of single factor experiment,cassava modified starch,konjac flour and egg white protein powder were selected as response factors.Box-Benhnken design and response surface analysis experiments,along with the multi-linear quadratic regression were applied to obtain the optimized parameters.The best processing conditions were: cassava modified starch 19%,konjac 0.60 % and egg white protein powder 4.50%.The actual gel strength of surimi was 2330.68 g·cm and was very closed with the theoretical prediction value of 2352.57 g·cm(the probe diameter is 11.3mm).The whiteness of surimi was also very closed with the theoretical prediction value of 73.72.
杨贤庆,丁利,马海霞,等. 几种添加物对草鱼鱼糜制品凝胶品质改良的影响[J]. 食品与发酵工业, 2013, 39(03): 67-72.
Yang Xian-qing,Ding Li,Ma Hai-xia,et al. Quality improvement of grass carp surimi gel by different food additives[J]. Food and Fermentation Industries, 2013, 39(03): 67-72.