响应面法优化腌制大黄鱼的低钠复合咸味剂配方

为开发一种低钠复合咸味剂腌制大黄鱼的加工技术,以养殖大黄鱼(Larimichthys crocea)为原料,通过单因素实验研究了低钠盐、酵母提取物(yeast extract,YE)及壳聚糖的不同用量组合对腌制大黄鱼鱼片的感官、质构特性、水分含量及含盐量的影响。在此基础上,以感官评价及含盐量为响应值,通过响应面法优化低钠复合咸味剂的最佳配方参数。结果表明,低钠盐、YE及壳聚糖对腌制大黄鱼鱼片的品质及含盐量有明显的影响。低钠复合咸味剂腌制大黄鱼片的最佳配方为:低钠盐7.57%,YE 0.39%以及壳聚糖1.48%。在此条件下,腌制大黄鱼片感官评分为75.83分,产品含盐量为3.02%,钠含量比对照组减少了23.80%,菌落总数比对照组降低了39.98%,具有良好的风味、减钠、减菌效果。

Optimization of Low-sodium Compound Salty Agent Formula for Pickled Larimichthys crocea Fillets by Response Surface Methodology

In order to develop a processing technology for pickled Larimichthys crocea with low-sodium complex salty agent,using cultured Larimichthys crocea as raw material,the effects of different combinations of low sodium salt,yeast extract(YE)and chitosan on the sensory,texture,moisture content and salinity of pickled Larimichthys crocea fillets were studied by single factor experiments. On this basis,the sensory evaluation and the salt content were used as the response values,and the optimal formulation parameters of the low-sodium complex salty agent were optimized by the response surface method. The results showed that low sodium salt,YE and chitosan had significant effects on the quality and salt content of the pickled Larimichthys crocea fillets. The formulation of low sodium compound salty agent for pickled Larimichthys crocea fillets was:Low sodium salt 7.57%,YE 0.39% and chitosan 1.48%. Under this condition,the sensory score of pickled Larimichthys crocea fillets was 75.83,the salt content of the product was 3.02%,the sodium content was 23.80% lower than that of the control group,and the total number of colonies was 39.98% lower than that of the control group,which had good flavor,sodium reduction and bacteriostatic effect.