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1 46 5 Vol.46, No OCEANOLOGIA ET LIMNOLOGIA SINICA Sep., 2015 (Trichiurus lepturus) * 1 1 李桂芬 ( ; ), (Trichiurus lepturus),, (),, : 6.8%, 7.4%, 1..5, ; ; ; TS254 doi: /hyhz ,,, (, 2011), 30%(, 2012),,, (Trichiurus lepturus),, A, DHA EPA, (, 2015) (, 2009),,,, (, 2006;, 2012) (, 2011), (, 2011), (Triqui, 2006),, ;, (Hsu et al, 1996),,, (Olivares et al, 2010), (, 2007), (, 2009;, 2011), : ; *, LY14C ;, 2014C41011, 2014C31049, 2014C31051 ;, Q1424,, scklhb@163.com :,, liangjia_tina@163.com : , :

11693/hyhz20150600173,,, (, 2011), 30%(, 2012),,, (Trichiurus lepturus),, A, DHA EPA, (, 2015) (, 2009),,,, (, 2006;, 2012) (, 2011), (, 2011),

2 5 : (Trichiurus lepturus) 1089 ; T-G Nisin : (QUINTIX224, ); TMS-PRO FTC (); (YSJX-600, ); (FCD-181XH, ); SM-G33 : ; TM-767 : ; SZC-180 : : 1:,, ;,, 2:, 1% 2h 3:, : 2.5%, 3%, 1%, 0.6%, 0.04%, 0.04%, 1%, 3%, 1%, T-G 1%, 1%, 1%, Nisin 0.3%(, 2005), 2h 4:,,, 5: 6: C 10min 7: 15 C, 4 h, 30min 8: 4,, 4 C %, 1: 5, 0 3% 6% 9% 12%,, %, 1..5, 0 3% 5% 7% 9%,, %, 5%, ,, 1.2.5,,, Design Expert 8.0.5b Box-Behnken,, 1 表 1 鱼肉肠中各个因素和水平的设计 Tab.1 Each factor and level design of fish sausage A. (%) B. (%) C. : : : : GB cm, TMS-PRO,, : 60N, : 15mm, : 30%, : 0.6N, : 60mm/s, GB/T GB/T , 2 13, 10, 1 2, 3 4, 5 6, 7 8, 9 10, 20%, 20%, 25%, 35%

.2 1..3 1..4 1..5 1..6,, 1.2.5,,, Design Expert 8.0.5b Box-Behnken,, 1 表 1 鱼肉肠中各个因素和水平的设计 Tab.1 Each factor and level design of fish sausage A. (%) B. (%) C. : 1 3 5.0 1: 6 0 5 7.

3 表 2 感官要求 Tab.2 Sensory requiremts,,,,,,,,,,, Design Expert 8.0.5b %, 1..5, 1 2 3,,, Bloukas (1997),, 3, 0 9%,,, 1 Fig.1 Hardness and chewiness change with fat content 3 Fig.3 Sensory scores under different fat content, 9%,,, 9% 2.2 3%, 1..5,, 4,,,,,,, 5, Fig.2 2 Elasticity and cohesiveness change with the fat content Fig.4 4 Hardness and chewiness change with starch content

4 5 : (Trichiurus lepturus) 1091, 8,, 9, 9, 1: 4,,, 1..5 Fig.5 5 Elasticity and cohesiveness change with starch content 6 :,,, 7%,,,,, ;,,,, 7% 7 Fig.7 Hardness and chewiness change with pork and fish mass ratio Fig.6 6 Sensory scores under different starch content 8 Fig.8 Elasticity and cohesiveness change with pork and fish mass ratio 2.3 3%, 5%, ,, 7,,,,,,, 7,,, 8 9 Fig.9 Sensory score under different pork and meat ratio

7 Hardness and chewiness change with pork and fish mass ratio Fig.

5 Design Expert 8.0.5b 3, : Design Expert 8.0.5b 3, : = A B C AB AC BC A B C 2 = A+0.08B 0.27C 0.29AB 0.83AC 0.24BC 0.79A B C 2 表 3 响应面试验设计与结果 Tab.3 Response surface experiment design and results (g) (g) A B C 表 4 质构和感官评定的回归模型方差分析 Tab.4 Regression model variance analysis of texture and sensory evaluation F P F P F P F P F P A * * * * * B * * * C * * * * AB * * AC * BC A * B * * C * * * * * * * * * * * * R %, 10,, Hughes (1998), 11,, 12,,

25 1655.68 0.881 0.756 7.43 3 1 1 0 3600.75 2937.45 0.854 0.789 7.75 4 1 1 0 2619.34 1771.05 0.848 0.738 6.79 5 1 0 1 2831.05 1984.67 0.827 0.768 6.85 6 1 0 1 2418.35 1589.96 0.845 0.748 8.

$10 Fat mass fraction of 5%, the effect of starch, pork and fish quality ratio on hardness 14 7%, Fig.$

6 5 : (Trichiurus lepturus) 1093,, 13, 14 7%,,, 13 1: 5, Fig.13 Pork and fish mass ratio of 1: 5, the influence of starch and fat on hardness 10 5%, Fig.10 Fat mass fraction of 5%, the effect of starch, pork and fish quality ratio on hardness 14 7%, Fig.14 Starch content of 7%, the effect of fat, pork and fish mass ratio on the sensory evaluation 11 7%, Fig.11 Starch mass fraction of 7%, the effect of fat, pork and fish quality ratio on hardness,, : 5, Fig.12 Pork and fish mass ratio of 1: 5, the effect of starch and fat to chewiness 15 5%, Fig.15 Fat content of 5%, the effect of starch, pork and fish mass ratio on the sensory evaluation

$11 Starch mass fraction of 7%, the effect of fat, pork and fish quality ratio on hardness,, 15 16 12 1: 5, Fig.$

1094 46 16 1: 5, Fig.16 Pork and fish mass ratio of 1: 5, the effect of fat and starch on sensory evaluation 2.4.2,, : 6.8%, 7.4%, 1..5,,,,, 1.6% 4.5%, 3,, 9%, 7%, 1..5, : 6.8%, 7.4%, 1: 5,,,,, 2015.

7 : 5, Fig.16 Pork and fish mass ratio of 1: 5, the effect of fat and starch on sensory evaluation 2.4.2,, : 6.8%, 7.4%, 1..5,,,,, 1.6% 4.5%, 3,, 9%, 7%, 1..5, : 6.8%, 7.4%, 1: 5,,,,, , 29(4): 20 25,,, , 37(2): ,,, , (11): 22 24,,, , 31(4): 21 24, TG. :, 慜,, , 30(4): , :,,, , 27(12): , 116,,, , (6): 13 15,,, , 31(5): ,,, ACE., 30(22): 44 49,,, , 11(3): Bloukas J G, Paneras E D, Papadima S, Effect of carrageenan on processing and quality characteristics of low-fat frankfurters. Journal of Muscle Foods, 8(1): Hsu H H, Pan B S, Effects of protector and hydroxyapatite partial purification on stability of lipoxygenase from gray mullet gill. Journal of Agricultural and Food Chemistry, 44(3): Hughes E, Mullen A M, Troy D J, Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat. Meat Science, 48(1 2): Olivares A, Navarro J L, Salvador A et al, Sensory acceptability of slow fermented sausages based on fat content and ripening time. Meat Science, 86(2): Triqui R, Sensory and flavor profiles as a means of assessing freshness of hake (Merluccius merluccius) during ice storage. Eur Food Res Technol, 222(1 2): 41 47

., (6): 13 15,,, 2005.., 31(5): 139 142,,, 2009. ACE., 30(22): 44 49,,, 2011.., 11(3): 110 117 Bloukas J G, Paneras E D, Papadima S, 1997.

8 5 : (Trichiurus lepturus) 1095 EFFECTS OF RESPONSE SURFACE METHODOLOGY FOR OPTIMIZING A VARIETY OF INGREDIENTS TO TRICHIURUS LEPTURUS FISH SAUSAGE OF QUALITY LI Hai-Bo 1, LI Gui-Fen 1, LIANG Jia 2, WANG Ting 2, XIE Chao 2 (1. Zhejiang International Maritime College, Zhoushan , China; 2. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food and Medicine, Zhejiang Ocean University, Zhoushan , China) Abstract The traditional surimi fish sausage is high-protein, high-nutrition, low-fat food mainly consists of raw material surimi, adding a variety of accessories from the process. In this paper, low-value small cutlass Trichiurus lepturus surimi are studied for effects of the fat, starch and pork amount on the texture characteristics and sensory indicators of cutlass fish sausage, by response surface analysis method for texture (hardness) features index, to determine the optimum process parameters cutlass fish sausage. The results show that: when the fat added in an amount of 6.8%, 7.4% starch dosage, pork and fish mass ratio of 1:5, the texture and sensory index of cutlass fish sausage achieved the best state. In this study, processing technology of low-value small cutlass fish sausage are provided a good theoretical basis. Key words low small cutlass Trichiurus lepturus; fish sausage; ingredients; quality analysis

Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China) Abstract The traditional surimi fish sausage

H 2 SO ml ml 1. 0 ml C 4. 0 ml - 30 min 490 nm 0 ~ 100 μg /ml Zhao = VρN 100% 1 m V ml ρ g

H 2 SO ml ml 1. 0 ml C 4. 0 ml - 30 min 490 nm 0 ~ 100 μg /ml Zhao = VρN 100% 1 m V ml ρ g 16 6 2018 11 Chinese Journal of Bioprocess Engineering Vol. 16 No. 6 Nov. 2018 doi 10. 3969 /j. issn. 1672-3678. 2018. 06. 004 1 2 1 1 1. 330200 2. 330006 4 Box-Behnken 1 25 g /ml 121 92 min 2 6. 284%