食品与发酵工业 >

2021 , Vol. 47 >Issue 13: 198 - 204

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027096

生产与科研应用·

响应面优化高密度CO2诱导金鲳鱼鱼糜凝胶化的工艺

  • 李茹 ,
  • 刘阳 ,
  • 朱永康 ,
  • 赵星辰 ,
  • 王娜 ,
  • 杜梓星 ,
  • 刘书成 ,
  • 孙钦秀 ,
  • 魏帅 ,
  • 夏秋瑜
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  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东 湛江,524088)
    2(南方海洋科学与工程广东省实验室(湛江),广东 湛江,524025)
本科生(刘阳博士研究生和刘书成教授为共同通讯作者,E-mail:254315054@qq.com;Lsc771017@163.com)

收稿日期: 2021-02-23

  修回日期: 2021-03-18

  网络出版日期: 2021-08-02

基金资助

国家级大学生创新创业训练项目(CXXL2019005);国家自然科学基金面上项目(31771997);南方海洋科学与工程广东省实验室(湛江)资助项目(ZJW-2019-06);广东海洋大学创新强校重大培育项目(GDOU2017052603);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)

收起

Optimization of gelation process of surimi from Trachinotus ovatus induced by dense phase carbon dioxide using response surface methodology

  • LI Ru ,
  • LIU Yang ,
  • ZHU Yongkang ,
  • ZHAO Xingchen ,
  • WANG Na ,
  • DU Zixin ,
  • LIU Shucheng ,
  • SUN Qinxiu ,
  • WEI Shuai ,
  • XIA Qiuyu
Expand
  • 1(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of Seafood,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China)
    2(Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang),Zhanjiang 524025,China)

Received date: 2021-02-23

  Revised date: 2021-03-18

  Online published: 2021-08-02

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摘要

为了探讨高密度CO2(dense phase carbon dioxide,DPCD)诱导金鲳鱼鱼糜形成凝胶的条件,采用Box-Behnken响应面试验设计与回归分析方法,建立了凝胶强度与DPCD温度、压强和处理时间之间的数学模型,结果表明,DPCD处理温度、压强和时间对鱼糜凝胶强度均有显著影响,在温度60 ℃、压强30 MPa和处理时间50 min的条件下,DPCD诱导鱼糜凝胶的凝胶强度达到最大值128 N·mm。与热诱导相比,DPCD处理能显著提高鱼糜的凝胶强度和持水性。

关键词： 高密度CO2; 鱼糜; 凝胶强度; 优化; 金鲳鱼

本文引用格式

李茹 , 刘阳 , 朱永康 , 赵星辰 , 王娜 , 杜梓星 , 刘书成 , 孙钦秀 , 魏帅 , 夏秋瑜 . 响应面优化高密度CO2诱导金鲳鱼鱼糜凝胶化的工艺[J]. 食品与发酵工业, 2021 , 47(13) : 198 -204 . DOI: 10.13995/j.cnki.11-1802/ts.027096

Abstract

Dense phase carbon dioxide (DPCD) is a non-thermal food processing technology. DPCD can induce surimi to form a gel, and the gel properties (water holding capacity, gel strength, microstructure, etc.) were significantly better than those of gel induced by heat. To explore the process parameters of surimi gelation induced by DPCD, Box-Behnken response surface methodology and regression analysis were used to establish a mathematical model between the gel strength with pressure, temperature and time of DPCD. The results showed that the pressure, temperature, time and their interactions had a significant influence on the gel strength of surimi. When samples were treated at 60 ℃ for 60 min under 30 MPa, the gel strength of surimi was 128 N·mm. Compared with heat induction, DPCD treatment could significantly improve gel strength and water holding capacity of surimi from Trachinotus ovatus.

Key words： dense phase carbon dioxide; surimi; gel strength; optimization; Trachinotus ovatus

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