响应面优化超声波卤制龟肉工艺Process Optimization of Ultrasonic-Marinated Turtle Meat by Response Surface Method
李梦倩,吴霆,王家军,刘日松,章海风,魏文志,虞丹丹,曹晖
摘要(Abstract)：
以中华草龟为原料进行超声卤制，开发一种即食型卤制龟肉。探讨了超声波功率、超声时间和温度对卤制龟肉品质的影响。以感官评分为响应值对超声卤制龟肉的工艺进行优化，得出最佳工艺为：超声波功率150 W,超声时间110 min,温度90℃,此时感官评分为88.1分，得到各因素对感官评分影响的大小关系为：A超声波功率>C温度>B超声时间。该实验为龟肉开发利用提供了一种新工艺。
关键词(KeyWords)： 超声波;卤制龟肉;质构;感官评分;响应面法
基金项目(Foundation): 教育部“蓝火计划”(德州)产学研联合创新项目(20191114000009)
作者(Author): 李梦倩,吴霆,王家军,刘日松,章海风,魏文志,虞丹丹,曹晖
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