| 响应面法优化山药鱼肉饼的生物抑菌保鲜剂配方 |
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| 引用本文： | 王海平.响应面法优化山药鱼肉饼的生物抑菌保鲜剂配方[J].食品工业,2011(10). |
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| 作者姓名： | 王海平 |
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| 作者单位： | 江苏食品职业技术学院; |
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| 基金项目： | 江苏省淮安市科技计划资助项目(SN0872) |
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| 摘 要： | 研究了生物保鲜剂对山药鱼肉饼的抑菌效果。在单因素试验的基础上,采用响应面法分析了壳聚糖、乳酸钠、乳酸链球菌素对山药鱼肉饼抑菌保鲜作用的影响,建立了二次回归方程,得到复合生物抑菌保鲜剂的最优配方为:壳聚糖0.35%、乳酸钠4.0%、乳酸链球菌素250 mg/kg,添加此配方保鲜剂的山药鱼饼冷藏10 d测得细菌生长对数值为2.56。
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| 关 键 词： | 山药鱼肉饼 生物保鲜剂 响应面法 |
Optinization of Bio-preservative Adding in Yam Fish Cake by Response Surface Methodology |
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| Wang Hai-ping Jiangsu Food Science College.Optinization of Bio-preservative Adding in Yam Fish Cake by Response Surface Methodology[J].The Food Industry,2011(10). |
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| Authors: | Wang Hai-ping Jiangsu Food Science College |
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| Affiliation: | Wang Hai-ping Jiangsu Food Science College(Huai'an 223003) |
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| Abstract: | Bio-preservative adding in yam fish cake were researched.The optimum bio-preservative conditions and quadric regression model were determined through single factor experiment and response surface methodology to find log of bacteria as the evaluation.The results showed that optimum conditions of bio-preservative were as follows: chitosan 0.35%,sodium lactate 4.0%,Nisin 250 mg/kg.Under the optimal conditions,the log of bacteria was 2.56. |
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| Keywords: | yam fish-cake bio-preservative response surface methodologyre |
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