响应面法优化南美白对虾即食虾滑的加工工艺

为开发即食虾滑新产品,以南美白对虾为原料,研究不同辅料(金线鱼鱼糜、淀粉、大豆分离蛋白)添加量对虾滑凝胶强度、质构特性、持水性、白度和感官评分的影响。在单因素试验基础上,以感官评分和凝胶强度为响应值,利用响应面法对即食虾滑配方进行优化,结果表明:最适合添加到即食虾滑中的淀粉种类是木薯醋酸酯淀粉,影响即食虾滑产品品质的因素从高到低为金线鱼鱼糜添加量、大豆分离蛋白添加量、木薯醋酸酯淀粉添加量,最终得出即食虾滑的最优配方为:100 g虾仁,虾肉块、虾糜质量比3∶2,添加食盐1%、鸡蛋白粉0.3%、魔芋粉3%、金线鱼鱼糜12.68%、木薯醋酸酯淀粉3.30%、大豆分离蛋白1.14%、谷氨酰胺转胺酶0.3%、虾味剂0.4%、复合磷酸盐0.3%、饮用水8%,该条件下所得即食虾滑的口感爽滑、鲜味十足,感官评分和凝胶强度的综合评价结果最优,分别为90.50分和1 339.87 g·mm,与预测值相近,说明利用响应面法优化南美白对虾即食虾滑加工工艺的方法可靠、可行。

Optimization of Processing Conditions for Instant Shrimp Paste from Penaeus vannamei by Response Surface Methodology

In order to develop new instant shrimp paste products, this study determined the effects of different auxiliary materials (Nemipterus virgatus surimi, starch and soy protein isolate (SPI)) on the gel strength, texture characteristics, waterholding capacity, whiteness value and sensory score of shrimp paste from Penaeus vannamei. One-factor-at-a-time method combined with response surface methodology (RSM) was used to optimize the formulation of instant shrimp paste based on sensory score and gel strength. The results showed that the most suitable starch for the formulation of instant shrimp paste was cassava starch acetate. The factors affecting the quality of instant shrimp paste were ranked in decreasing order of importance as follows: concentration of Nemipterus virgatus surimi > concentration of SPI > concentration of cassava starch acetate. The optimal formulation consisted of 100 g of shelled shrimp, shrimp meat/minced shrimp ratio = 3:2 (m/m), 1% of salt, 0.3% of egg white powder, 3% of konjac powder, 12.68% of Nemipterus virgatus surimi, 3.30% of cassava starch acetate, 1.14% of SPI, 0.3% of transglutaminase, 0.4% of shrimp flavor, 0.3% of compound phosphate, and 8% of drinking water. The resulting product had a smooth mouthfeel and a strong umami taste, and it was evaluated as optimal in terms of sensory score and gel strength, which were 90.50 out of 100 and 1 339.87 g·mm, respectively, and were close to the predicted values. Accordingly, the optimized formulation is reliable and feasible.