响应面法优化南美白对虾虾仁无磷保水工艺

利用响应面分析法(RSM)研究氯化钠、海藻糖和褐藻酸钠裂解物质量浓度对南美白对虾虾仁保水性的影响。在单因素试验基础上，采用Box-Benhnken 中心组合试验，以氯化钠、海藻糖、褐藻酸钠裂解物质量浓度为影响因素，以虾仁解冻损失率、蒸煮后感官评分为响应值建立二次回归方程，通过响应面分析得到优化组合。结果表明：感官品质与解冻损失率之间存在一定的联系，感官分值高，相应的解冻损失率低。无磷保水优化工艺参数：氯化钠质量浓度2.5g/L，海藻糖质量浓度5.0g/L，褐藻酸钠裂解物质量浓度10.0g/L，在此条件下，测得虾仁感官分值为8.2，解冻损失率为2.29%。

Optimization of Formulation of a Non-phosphate Water-holding Agent for Penaeus vannmei by Response Surface Methodology

In this work, we developed a compound non-phosphate solution consisting of sodium chloride, trehalose and sodium alginate lysate for improving the water-holding capacity of Penaeus vannmei. The formulation of the compound solution was optimized via response surface methodology (RSM). On the basis of single-factor investigations, Box-Benhnken central composite experiments were made to offer data for the establishment of quadratic regression models for post-cooking sensory evaluation (Y1) and thawing loss rate (Y2) as a function of final concentrations of the above three solutes in mixed solution, and the optimal values of the three variables were determined through response surface analysis. The sensory quality of Penaeus vannmei was found to be negatively related to its thawing loss rate. The optimal compound non-phosphate solution contained 2.5 g/L sodium chloride, 5.0 g/L trehalose and 10.0 g/L sodium alginate lysate, and a sensory score of 8.2 and a thawing loss rate of 2.29% were obtained when the solution was used to treat Penaeus vannmei.