响应面法优化泡椒牛蛙加工工艺
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南京工业大学

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南京工业大学引进人才科研启动专项经费资助


Optimization of processing technology of Pickled Pepper Bullfrog by response surface method
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    摘要:

    以新鲜牛蛙和泡椒为主要原料,添加香辛料、食盐等配料制作泡椒牛蛙。首先,通过单因素试验探究泡椒质量分数、煮制温度、煮制时间、腌制时间对泡椒牛蛙感官、色泽、质构的影响。其次,在单因素试验的基础上,选取三个单因素,以感官评分为响应值,采用响应面法优化泡椒牛蛙加工工艺。最后,对成品泡椒牛蛙的持水力和菌落总数进行测定。优化后泡椒牛蛙最佳工艺配方为泡椒质量分数30%、煮制温度80 ℃、煮制时间为15 min,腌制时间3 h。经测定,泡椒牛蛙的持水力为80%,降低了9%,损失较小,仍可以保持肉质的鲜嫩;菌落总数为55 CFU/g(mL),数量低于国家规定限量。此外,还对泡椒牛蛙的风味和滋味进行了测定分析。最佳工艺条件下生产的泡椒牛蛙色泽淡黄、有光泽;有泡椒产品的酸辣香气、无异味;骨肉紧密相连、无脱骨现象;有层次感,滋味鲜美且咀嚼感较好,最终产品感官评分为83分,可接受性好。本研究可为我国泡椒牛蛙产品的开发及标准化生产提供参考。

    Abstract:

    Fresh bullfrog and pickled pepper were used as the main raw materials, and spices, salt and other ingredients were added to make pickled pepper bullfrog. Firstly, the effects of pickled pepper mass fraction, cooking temperature, cooking time and pickling time on the sensory, color and texture of pickled pepper bullfrog were investigated by single factor experiment. Secondly, on the basis of single factor experiment, three single factors were selected, and the sensory score was used as the response value, and the response surface method was used to optimize the processing technology of pickled bullfrog. Finally, the water holding capacity and the total number of colonies of the finished pickled bullfrog were measured. The optimum technological formula of pickled pepper bullfrog after optimization was as follows: pickled pepper mass fraction 30 %, cooking temperature 80 °C, cooking time 15 min, pickling time 3 h. The results showed that the water holding capacity of pickled pepper bullfrog was 80 %, which was reduced by 9 %. The loss was small, and the flesh could still be kept fresh and tender. The total number of colonies was 55 CFU / g (mL), which was lower than the national limit. In addition, the flavor and taste of the pickled pepper bullfrog were determined and analyzed. The color of the pickled pepper bullfrog produced under the optimal process conditions is light yellow and shiny; there is a sour and spicy aroma of pickled pepper products, no peculiar smell; bone and meat are closely linked, no bone phenomenon; it has a sense of hierarchy, delicious taste and good chewing feeling. The final product has a sensory score of 83 points and good acceptability. This study can provide reference for the development and standardized production of pickled bullfrog products in China.

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  • 收稿日期:2024-03-28
  • 最后修改日期:2024-08-01
  • 录用日期:2024-08-07
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