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基于模糊数学评价法优化对虾真空油炸工艺
作者: 朱由珍1  薇1 吉宏武1 2 3 4 *  静1 刘书成1 2 3 4 郝记明1 邓楚津1 
单位: (1 广东海洋大学 食品科技学院 广东 湛江 524088 2 广东省水产品加工与安全重点实验室 广东 湛江 524088 3 广东省 
关键词: 凡纳滨对虾 真空油炸 响应面法 模糊数学评价 
分类号:S945.46;TS254.4
出版年,卷(期):页码:2017,48(7):1266-1273
摘要:

【目的】优化凡纳滨对虾真空油炸工艺条件,为开发凡纳滨对虾即食品提供技术参考。【方法】以新鲜凡纳滨对虾为原料、模糊数学感官评分(Y)为考察指标,在单因素试验的基础上,选择真空油炸温度(A)、真空油炸时间(B)和真空度(C)为自变量,利用响应面法对真空油炸工艺进行优化。【结果】以感官评定为基础对真空油炸对虾的品质进行权重分析,得到权重集K={色泽0.205,形状0.125,油腻感0.270,酥脆度0.400}。建立二次多项回归方程:Y=71.76+
5.40A+5.75B+7.34C+3.89AB+5.43AC+6.47BC-4.90A2-3.80B2;真空油炸温度、真空油炸时间、真空度及真空油炸时间与真空度的交互作用对感官评分有极显著影响(P<0.01),真空油炸温度与真空油炸时间、真空油炸温度与真空度的交互作用有显著影响(P<0.05)。通过响应面分析得到对虾真空油炸的最佳工艺条件为:真空油炸温度110 ℃、真空油炸时间50 min、真空度0.09 MPa,在此条件下的感官评分为90.09±1.27分,与预测值(94.51分)的误差较小,产品色泽均匀有光泽、口感酥脆、油含量适中、形态完整。【结论】响应面法优化的对虾真空油炸工艺具有操作简单、优化条件精确、结果显示直观等优点;建立的回归方程能反映各因素对指标的影响规律,并可进行实际预测。

【Objective】The present study aimed to optimize the vacuum frying technological parameters for Litopenaeus vannamei and provide theoretical basis for development of L. vannamei instant food. 【Method】Fresh L. vannamei was the raw materials, and fuzzy mathematic sensory evaluation(Y) was indicator. Based on single-factor experiment, vacuum frying temperature(A), vacuum frying time(B) and vacuum degree(C) were selected as independent variables and the vacuum frying technology was optimized by response surface methodology. 【Result】Weight analysis for vacuum fried shrimps was based on sensory evaluation and the weight collection was K={color 0.205, shape 0.125, greasy sense 0.270, crisp degree 0.400}. The quadratic multinomial regression equation was established as follow:Y=71.76+5.40A+5.75B+
7.34C+3.89AB+5.43AC+6.47BC-4.90A2-3.80B2. Vacuum frying temperature, vacuum frying time, vacuum degree as well as interaction between vacuum frying time and vacuum degree had extremely significant effects on sensory score(P<0.01). The effects of interactions between vacuum frying temperature and vacuum frying time, vacuum frying temperature and vacuum degree was significant(P<0.05). Through response surface analysis, the optimal conditions were as follows: vacuum frying temperature 110 ℃, vacuum frying time 50 min and vacuum degree 0.09 MPa. Under this condition, the sensory score was 90.09±1.27, which was close to the predictive value(94.51). The product had uniform and glossy color, crispy taste, moderate oil content and complete shape. 【Conclusion】The optimized vacuum frying technology for shrimps by response surface methodology is easy to operate, the optimized condition is accurate and the display of results is intuitive. The influence rule of various factors on indicator can be analyzed by regression equation, which can also be used in predicting actual production.

基金项目:
国家虾产业技术体系建设项目(CARS-47);广东省产学研合作项目(2013B090600155);广东省高等学校学科建设项目(2013CXZDA020);广东海洋大学创新强校基金项目(GDOU2013050314)
作者简介:
*为通讯作者,吉宏武(1962-),教授,主要从事水产品加工与贮藏工程研究工作,E-mail:jihw62318@163.com。朱由珍(1990-),研究方向为水产品加工与贮藏工程,E-mail:zjhd371010@163.com
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