响应面法优化微波膨化鱼糜制品料坯配方的研究-豆柴文库

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响应面法优化微波膨化鱼糜制品料坯配方的研究
Title:OptimizationofMicrowavePuffingFishMousseRawMaterialRecipeusingResponseSurfaceMethodology
Abstract:
Microwavepuffingtechniquehasgainedattentioninthefoodindustryduetoitsrapidandefficientnature.Inthisstudy,weaimedtooptimizetherecipeofmicrowavepuffingfishmousserawmaterialusingresponsesurfacemethodology(RSM).RSMisastatisticaltechniquethatallowsthedeterminationofoptimalconditionsformultiplevariables.Theexperimentaldesignwascarriedoutbyvaryingtheconcentrationsofkeyingredientsandevaluatingtheresponses,suchasexpansionratio,density,andsensoryattributes.Theresultsshowedthattheoptimizedfishmousserawmaterialreciperesultedinimprovedproductqualityandsensoryacceptability.ThisstudyhighlightsthepotentialofRSMinoptimizingtherecipeofmicrowavepuffingfishmousserawmaterialtoenhanceproductqualityandconsumerpreference.
Introduction:
Microwavepuffingisanoveltechniqueappliedtofoodprocessing,whichinvolvestherapidheatingoffoodusingmicrowavestoachieveexpansionandtexturemodification.Thistechniquehasbeenwidelyusedintheproductionofsnacks,cereals,andpuffedfoodproducts.Puffingfishmousse,apopularseafoodproduct,hasgainedattentionduetoitsuniquetextureandflavor.However,theoptimizationoftherecipeforthemicrowavepuffingfishmousserawmaterialisessentialtoachievedesirablesensoryattributesandproductquality.
MaterialsandMethods:
1.Selectionofkeyingredients:Thekeyingredientsforfishmousseincludefishpaste,salt,seasonings,starch,andwater.Theseingredientswerechosenbasedontheirinfluenceontheexpansionratioandsensoryattributesofthefinalproduct.
2.Experimentaldesign:Acentralcompositedesign(CCD)wasemployedtoevaluatetheeffectsoffourindependentvariables,namelyfishpasteconcentration(X1),saltconcentration(X2),starchconcentration(X3),andwaterconcentration(X4),ontheresponses.Thelevelsofthevariableswerechosenbasedonpreliminarytrialsandliteraturereview.
3.Responseevaluation:Theresponsesmeasuredinthisstudyincludeexpansionratio,density,andsensoryattributes.Theexpansionratiowasdeterminedbycalculatingthera