现代食品科技2026，Vol.42Issue(1)：130-140,11.DOI:10.13982/j.mfst.1673-9078.2026.1.1549
响应面法优化哈氏仿对虾干制工艺及其贮藏品质变化分析
Optimization of Drying Process for Parapenaeopsis hardwickii using Response Surface Methodology and Analysis of Storage Quality Changes
摘要
Abstract
To develop a process for drying Parapenaeopsis hardwickii shrimp,their quality changes during storage were investigated.Based on single-factor experiments,a Box-Behnken multiple regression model was constructed using the response surface method to optimize the shrimp drying process.The effects of salt concentration,blanching time,drying temperature,and drying time on the sensory characteristics of dried shrimp were analyzed.Additionally,the appearance,color,pH,texture,TVB-N content,and total bacterial count of dried shrimp were measured during storage at 25℃and 37℃.Pearson's correlation analysis was applied to evaluate the correlations between storage indicators.The results showed that the optimal drying process for P.hardwickii was as follows:3%salt addition,blanching for 3 min,drying temperature of 57℃,and drying time of 14 h.During storage at 25℃and 37℃,the sensory quality of the dried shrimp gradually declined over time.The pH value initially decreased and then increased,whereas the whiteness,hardness,chewiness,and gumminess levels exhibited a downward trend.The TVB-N content and total bacterial count showed significant upward trends(P<0.05).The study revealed that storage at 37℃accelerated the deterioration of dried shrimp quality and promoted the growth and reproduction of spoilage microorganisms,protein degradation,and lipid oxidation.Pearson correlation analysis suggested that the discoloration and texture deterioration of dried shrimp might be associated with protein degradation and lipid oxidation during storage.These findings provide theoretical guidance for the deep processing of P.hardwickii.关键词
哈氏仿对虾/热风干制/响应面法/贮藏品质/皮尔逊相关分析Key words
Parapenaeopsis hardwickii/hot air drying/response surface methodology/storage quality/Pearson correlation analysis引用本文复制引用
郑文雄,杨榕琳,水珊珊,刘晓琪,胡敏,王露澄,孙继鹏,张宾..响应面法优化哈氏仿对虾干制工艺及其贮藏品质变化分析[J].现代食品科技,2026,42(1):130-140,11.基金项目
国家重点研发计划项目(2021YFD2100504) （2021YFD2100504）
国家自然科学基金资助项目(32301972&U23A20263) （32301972&U23A20263）
浙江省省属高校科研院所基本科研业务费(2024J003) （2024J003）
