摘要
以冷冻罗非鱼片为原料,采用本实验室精制的桉树烟熏液进行熏制。以感官评价以及色差、质构、酸度和系水力等为指标,在单因素实验结果的基础上,选择烟熏液添加量、液熏时间、干燥时间(进行三因素三水平的中心组合实验,利用Design-Expert 8.0进行响应面分析。结果表明:桉树液熏罗非鱼的最佳工艺为:桉树烟熏液添加量为6%,液熏时间为66min,干燥时间为68min。在此工艺条件下得到的液熏罗非鱼口感风味最佳,验证性实验综合得分为42.25分。
The liquid smoked process of frozen tilapia was studied in this paper. The sensory evaluation and the measurement of color,textural,acidity and water-holding capacity were used as indexs. A central composite experiment of three factors and three levels, including the additive amount of smoked liquid, liquid smoke time, drying time was designed based on the results of single factor experiments. And the results were analyzed by response surface methodology with Design-Expert 8.0 software. The results showed that the optimum liquid smoked process conditions of smoked tilapia were eucalyptus smoked liquid additive amount of 6% ,liquid smoke time of 66min,drying time of 68min. The comprehensive mark was 42.25 point which obtained by the parallel verified experiment used the optimum process.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第14期275-281,286,共8页
Science and Technology of Food Industry
基金
广东省科技计划项目(2011B020310010)
广东海洋大学"质量强校"项目(GDOU2013041103)
关键词
液熏
罗非鱼肉
桉树烟熏液
响应面
liquid smoked
tilapia
eucalyptus smoked liquid
response surface
