Abstract
With Trachinotus ovatus surimi gel as the research object, using the fractional factorial experiment screened out five factors from the seven factors, such as rinsing time, rinsing times, mincing time and twice heating time, which had a great effect on the surimi gel strength and whiteness. And then through the steepest uphill test to approach the maximum response area of the 5 factors, the final optimized by central composite design response surface methodology, the optimal results showed that: the rinsing time was 3 min, rinsing 5 times, mincing time was 21 min, the first heating time was 10 min, second heating time was 10min, the surimi gel strength was 10 728.16 g·mm; the rinsing time was 4 min, rinsing 6 times, mincing time was 22 min, the first heating time was 11 min, second heating time was 10 min, white degree was 70.91.
Publication Date
12-28-2015
First Page
193
Last Page
198
DOI
10.13652/j.issn.1003-5788.2015.06.046
Recommended Citation
He, HUANG; Na, WANG; Liang, CHEN; and Wenlong, WU
(2015)
"Optimization on processing of Trachinotus ovatus surimi gel by response surface methodology,"
Food and Machinery: Vol. 31:
Iss.
6, Article 46.
DOI: 10.13652/j.issn.1003-5788.2015.06.046
Available at:
https://www.ifoodmm.cn/journal/vol31/iss6/46
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