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基于响应面分析法优化腌鱼工艺研究
引用本文:章银良.基于响应面分析法优化腌鱼工艺研究[J].安徽农业科学,2009,37(7):3234-3236.
作者姓名:章银良
作者单位:郑州轻工业学院食品与生物工程学院,河南郑州,450002
摘    要:以鲤鱼为原料,以食盐、水分、蛋白质、氨基酸态氮含量及硫代巴比妥酸值(TBA)变化为指标,采用响应面设计和Design-Expert软件分析,考察腌制温度、浓度、时间对腌制品质的影响。结果表明,腌制温度16℃,食盐浓度10%,腌制时间6 h腌制的腌鱼具有较好的品质。

关 键 词:响应面分析  Design-Expert软件  腌鱼  优化

Study on Optimizing the Cured Fish Technology Based on the Response Surface Methodology
ZHANG Yin-liang.Study on Optimizing the Cured Fish Technology Based on the Response Surface Methodology[J].Journal of Anhui Agricultural Sciences,2009,37(7):3234-3236.
Authors:ZHANG Yin-liang
Institution:ZHANG Yin-liang(School of Food , Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450002)
Abstract:The effects of temperature,concentration,time on cured fish quality were investigated by Response Surface Methodology and software analysis through the change of NaCl,water content,protein,nitrogen of amino acid and TBA of carp.The results showed that the optimization conditions was: Cured temperature was 16 ℃,cured concentration was 10%,cured time was 6 h.The cured fish had good quality under the optimization conditions.
Keywords:Response Surface Methodology  Design-Expert software  Cured fish  Optimization  
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