响应面法优化调理白乌鱼片超声辅助腌制工艺

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DOI：10.3969/j.issn.1000-9973.2025.07.020

中图分类号：TS254.5 文献标志码：A 文章编号：1000-9973（2025）07-0136-08

Optimization of Ultrasonic-Assisted Pickling Process of Prepared White Mullet Fillets by Response Surface Method

ZHU Qiao-lan1，HOU Hui1， JIAO Xiao-lei²，ZHANG Yin1 ，CHEN Wei-jun1 * （1.Key Laboratory of Meat Processing in Sichuan Province， Chengdu University，Chengdu 610106， China; 2. Sichuan Neijiang Academy of Agricultural Sciences，Neijiang 641ooo，China）

Abstract： Inorder to study the ultrasonic-assisted pickling process of white mullet fillets，in this paper，with fresh white mulet as the research object，single factor experiment is carried out with ultrasonic power， ultrasonic time， solid-liquid ratio，compound phosphate addition amount and rice wine addition amount as the single factors，and weight gain rate and sensory score as the detection indexes. On the basis of single factor experiment，response surface Box-Behnken experiment design is used to screen and optimize the ultrasonic-asisted pickling conditions，and the effects of ultrasonic power，ultrasonic time and compound phosphate addition amount on the prepared fish fillets are investigated. With weight gain rate and sensory score as the response values，the best ultrasonic-asssted pickling conditions of prepared fish fillets are determined to be ultrasonic power of 90% ，ultrasonic time of 30min ，compound phosphate addition amount of 2% ，solid-liquid ratio of 1：3 ，and rice wine addition amount of 4% .The white mullet fillets made by these process conditions have rich meat flavor，suitable taste，bright color and no obvious fishy smell，which can better maintain the original taste of fresh fish fillets. Kev words： white mullet： ultrasonic wave： nickling： resnonse surface method

白乌鱼别名白甲乌，俗称白乌棒。（剩余12914字）