文献类型：期刊文献

中文题名：响应面优化高密度CO2诱导金鲳鱼鱼糜凝胶化的工艺

英文题名：Optimization of gelation process of surimi from Trachinotus ovatus induced by dense phase carbon dioxide using response surface methodology

作者：李茹[1,2];刘阳[1,2];朱永康[1,2];赵星辰[1,2];王娜[1,2];杜梓星[1,2];刘书成[1,2];孙钦秀[1,2];魏帅[1,2];夏秋瑜[1,2]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]南方海洋科学与工程广东省实验室(湛江),广东湛江524025

年份：2021

卷号：47

期号：13

起止页码：198

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、CSCD2021_2022、北大核心、CSCD、北大核心2020

基金：国家级大学生创新创业训练项目(CXXL2019005);国家自然科学基金面上项目(31771997);南方海洋科学与工程广东省实验室(湛江)资助项目(ZJW-2019-06);广东海洋大学创新强校重大培育项目(GDOU2017052603);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)。

语种：中文

中文关键词：高密度CO 2;鱼糜;凝胶强度;优化;金鲳鱼

外文关键词：dense phase carbon dioxide;surimi;gel strength;optimization;Trachinotus ovatus

中文摘要：为了探讨高密度CO 2(dense phase carbon dioxide,DPCD)诱导金鲳鱼鱼糜形成凝胶的条件,采用Box-Behnken响应面试验设计与回归分析方法,建立了凝胶强度与DPCD温度、压强和处理时间之间的数学模型,结果表明,DPCD处理温度、压强和时间对鱼糜凝胶强度均有显著影响,在温度60℃、压强30 MPa和处理时间50 min的条件下,DPCD诱导鱼糜凝胶的凝胶强度达到最大值128 N·mm。与热诱导相比,DPCD处理能显著提高鱼糜的凝胶强度和持水性。

外文摘要：Dense phase carbon dioxide(DPCD)is a non-thermal food processing technology.DPCD can induce surimi to form a gel,and the gel properties(water holding capacity,gel strength,microstructure,etc.)were significantly better than those of gel induced by heat.To explore the process parameters of surimi gelation induced by DPCD,Box-Behnken response surface methodology and regression analysis were used to establish a mathematical model between the gel strength with pressure,temperature and time of DPCD.The results showed that the pressure,temperature,time and their interactions had a significant influence on the gel strength of surimi.When samples were treated at 60℃for 60 min under 30 MPa,the gel strength of surimi was 128 N·mm.Compared with heat induction,DPCD treatment could significantly improve gel strength and water holding capacity of surimi from Trachinotus ovatus.