Abstract: Imitated seafood products were developed based on the textured fish protein by extrusion cooking and hurdle technology for the quality control of the imitated seafood. Rotate Composite Design was employed in the experiment in which sorbitol, saccharose and vinegar were the adjusting variables of hurdle factors. Organoleptic assessment was carried out to evaluate the quality of imitated seafood products by chewness and the overall flavor acceptability. The Response Surface Methodology showed that the addition of sorbitol, saccharose and vinegar affected chewness and flavor of the imitated seafood products in different ways. Polynomial regression equations of adjusting variables with two sensor）, properties were obtained as Y1 =7. 570 ＋0. 020X1 -0. 013X2 ＋0. 660X3 ＋0. 210X1X2 ＋ 0. 140X1X3 - 0. 340X2X3 - 0. 053X1^2 - 0. 530X2^2 - 0. 071X3^2 for chewness, R^2 = 0. 8293 ; Y2 = 6. 000 - 0. 370X1 - 0. 062X2 -0.110X3 -0. 430X1X2 -0. 050X1X3 -0. 025X2X3 -0. 290X1^2 -0. 340X2^2 -6. 280 × 10^-3X3^2 for flavor, R^2 = 0. 8980. The regression equations above were significant and credible.
王毳, 刘俊荣, 岳福鹏, 李岩. 栅栏因子对低值鱼蛋白组织化模拟食品感官质量的影响[J]. 大连海洋大学学报, 2008, 23(2): 149-152.
WANG Cui, LIU Jun-rong, YUE Fu-peng, LI Yan. Effects of hurdle factors on sensory quality of imitated seafood from texturised low value fish protein by extrusion cooking. Journal of Dalian Ocean University, 2008, 23(2): 149-152.
2008, Vol. 23 
