【摘要】 优化对虾腌制工艺条件,为即食对虾生产提供理论依据。将腌制后对虾挥发性盐基氮、菌落总数和感官评定为指标,通过单因素及响应面分析法,研究不同腌制条件(浓度、时间、料液比)对虾肉的影响。结果表明:腌制时间、料液比、加盐量对感官评定结果的影响显著;通过响应面交互作用分析与优化,最佳工艺条件为:加盐量13%、腌制时间2h、料液比1︰2,此时,感官评价结果为91.35。更多还原

【Abstract】 In order to optimize conditions of shrimp-curing and provide theoretical basis for instant shrimp production,the influence of varied curing conditions(concentration,time,and solid-liquid ratio)to the quality of cured shrimp meat was studied by the method of combination analysis of single factor and response surface,using the indices of volatile base nitrogen,total number of bacterial colony and sensory evaluation.The results showed that curing time,solid-liquid ratio and salt dosage significantly effect the sensory evaluation indices.According to the analysis and optimization of interactive response surface,the optimum technological conditions include salt dosage of 13%,curing time of 2hand solid-liquid ratio of 1:2,under which the sensory evaluation results reach up to 91.35.更多还原