包装与食品机械2025，Vol.43Issue(3)：54-61,8.DOI:10.3969/j.issn.1005-1295.2025.03.006
响应面法优化山药鱼肠的工艺及抗氧化活性研究
Process optimization and antioxidant activity study of yam-fortified fish sausage using response surface methodology
摘要
Abstract
To develop yam-fortified fish sausages,fresh silver carp surimi and yam were used as primary raw materials.Sensory score,water holding capacity,and whiteness value served as evaluation indices.Single-factor tests combined with response surface methodology optimized the formulation,followed by antioxidant activity analysis.Results showed the optimal composition:yam powder mass fraction 1%,potato starch 4%,soybean protein isolate 1%,soybean oil 2%.Sausages produced under these conditions exhibited uniform color,compact structure,and distinct yam aroma.Sensory score reached 81.32 points,hardness 35.58 N,chewiness 26.67 N,with DPPH and ABTS+·radical scavenging capacities increased by 17.39%and 11.29%respectively.This study provides references for developing functional yam-surimi products.关键词
白鲢/山药/鱼肠/响应面法/感官评价/抗氧化Key words
silver carp/yam/fish sausage/response surface methodology/sensory evaluation/antioxidant activity分类
轻工纺织引用本文复制引用
张慧敏,孟亚萍,贾兆基,薛斌,肖益东..响应面法优化山药鱼肠的工艺及抗氧化活性研究[J].包装与食品机械,2025,43(3):54-61,8.基金项目
河南省大学生创新创业训练计划项目(202412746010) （202412746010）
郑州科技学院大学生创新创业训练计划项目(DC202410) （DC202410）
武汉市市属高校产学研项目(CXY202214) （CXY202214）
