The formula optimization of fresh ice for aquatic products by response surface methodology
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摘要: 为解决保鲜介质温度波动大以及保冷时间短对水产品鲜度的影响,本文以聚丙烯酸钠、氯化钠、丙二醇为主要成分,对水产品低温保鲜冰的配方进行优化。在单因素实验的基础上,依据Box-Behnken实验设计原理,采用响应面进行分析,以优化最佳的低温保鲜冰配方。结果表明:低温保鲜冰的最佳配方为聚丙烯酸钠1.0%、氯化钠0.6%、丙二醇2.1%,此低温保鲜冰可在水产品微冻温度带（-3-1.5℃）维持130 min,与传统盐水介质相比延长约60 min。该低温保鲜冰维持低温时间更长、温度更加稳定,能更有利于水产品的贮藏加工。Abstract: To solve the problem of large temperature fluctuation and short cold-keeping time for aquatic products, the fresh ice formula of partial-frozen for aquatic products, such as sodium polyacrylate, sodium chloride and propanediol, were optimized on the basis of single factor experiments at the point of-3 ~-1.5 ℃. Box-Behnken experimental design and response surface methodology (RSM) were used to find the optimal formula. The results showed that the optimal fresh ice formula was 1.0%sodium polyacrylate, 0.6% sodium chloride and 2.1% propanediol, which could keep the temperature of partial-frozen (-3 ~-1.5 ℃) of aquatic for 130 min. Compared with traditional fresh ice of sodium chloride, complex fresh ice could prolong for about 60 min.Therefore, fresh ice formula could keep longer low-temperature time, make the temperature more stable and be helpful for the storage and processing of aquatic products.
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Keywords:
- preservation /
- fresh ice /
- response surface methodology (RSM) /
- formula optimization
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