摘要
为提高秘鲁鱿鱼产品的质量,以秘鲁鱿鱼为研究对象,以产品感官评分为技术指标,采用复合脱酸剂(0.8 g·mL^-1碳酸钠、1.0 g·mL^-1碳酸氢钠、0.6 g·mL^-1柠檬酸钠、1.0 g·mL^-1三聚磷酸钠)对秘鲁鱿鱼进行脱酸处理。结果表明复合脱酸剂浸泡处理的最佳料液比为1:3,最佳脱酸温度为10℃,最佳脱酸时间为8 h,在此条件下,脱酸效果最好,感官评分最高。进一步通过响应面分析各因素条件对产品脱酸效果的影响程度为:料液比>脱酸温度>脱酸时间,脱酸处理最佳的技术参数为:在10.75℃下以1:3.63的料液比混合浸泡脱酸7.95 h,其预测的脱酸率达到了9.58%。该研究成果可为水产品脱酸剂的开发提供理论基础,具有极大的推广应用价值。
In order to improve the quality of Dosidicus giga products in Peru,taking D.giga as the research object and using the sensory evaluation as the technical index,the compound deacidification agent(0.8 g·mL^-1 sodium carbonate,1.0 g·mL^-1 sodium bicarbonate,sodium citrate 0.6 g·mL^-1,1.0 g·mL^-1 tripolyphosphate)was used to deacidiate D.giga in Peru.The single factor study showed that the optimum ratio of material to liquid was 1:3,the best temperature of deacidification was 10℃,and the best deacidification time was 8 h.Further through the response surface analysis,the effect of various factors on the deacidification effect of the product is as follows:the ratio of material to liquid,the deacidification temperature and the deacidification time.The best technical parameter of deacidification treatment is:deacidification of 1:3.63 at 10.75℃is 7.95 h deacidification,and the rate of deacidification is 9.58%.The research results can provide a theoretical basis for the development of aquatic products deacidification agents,and have great application value.
作者
李桂芬
何定芬
李海波
胡建杰
谢超
郑霖波
郑玮
LI Gui-fen;HE Ding-fen;LI Hai-bo(Zhejiang International Maritime College,Zhoushan 316021,China)
出处
《浙江海洋大学学报（自然科学版）》
CAS
北大核心
2020年第2期123-128,共6页
Journal of Zhejiang Ocean University：Natural Science
基金
浙江省公益技术研究农业项目(LGN18C200012)
舟山市普陀区科技项目(2020JH111)。
关键词
秘鲁鱿鱼
复合脱酸剂
脱酸效果
响应面分析
Dosidicus giga
compound deacidifier
deacidification effect
response surface analysis
