渔业科学进展2013，Vol.34Issue(1)：166-171,6.
响应面法优化浒苔鱼松的加工工艺
Optimization of processing techniques for Enteromorpha prolifera dried fish floss by response surface analysis
摘要
Abstract
Taking fresh Enteromorpha prolifera and Pseudosciaena polyactis as raw ma- terials, effects of pretreatment, seasoning and frying on the production of E. prolifera dried fish floss were studied. Through the orthogonal design and sensory evaluation, the best flavoring formula for the pressurization of P. polyactis was established as 3. 0% salt, 0. 8% monoso-dium glutamate, 2. 0% white sugar, 1. 0% cooking wine and P. polyactis beating time was determined as 4 min. The frying conditions were optimized by response surface analysis. The optimum conditions were as follows:weight ratio of surimi to E. prolifera powder 3. 85 : 1, initial frying time 14. 2min and crisp-frying time 41. 5 min. The final product with special flavor and rich nutrition suggested that it is a new technique for the deep processing of both E. prolifera and P. polyactis.关键词
浒苔/小黄花鱼/鱼糜/鱼松/响应面Key words
Enteromorpha prolifera/Pseudosciaena polyactis/Surimi/Dried fish floss/Response surface analysis分类
农业科技引用本文复制引用
孙元芹,李翘楚,卢珺,王颖,吴志宏,刘天红,李晓,李红艳..响应面法优化浒苔鱼松的加工工艺[J].渔业科学进展,2013,34(1):166-171,6.基金项目
国家海洋局海洋公益性行业科研专项经费项目(201105028)资助 （201105028）
