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《Journal of Dalian Fisheries University》 2008-02
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Effects of hurdle factors on sensory quality of imitated seafood from texturised low value fish protein by extrusion cooking

WANG Cui,LIU Jun-rong,YUE Fu-peng,LI Yan (School of Food Engineering,Dalian Fisheries Univ.,Dalian 116023,China)  
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 sensory properties were obtained as Y1=7.570+0.020X1-0.013X2+0.660X3+0.210X1X2+0.140X1X3-0.340X2X3-0.053X21-0.530X22-0.071X23 for chewness,R2=0.8293;Y2=6.000-0.370X1-0.062X2-0.110X3-0.430X1X2-0.050X1X3-0.025X2X3-0.290X21-0.340X22-6.280×10-3X23 for flavor,R2=0.8980.The regression equations above were significant and credible.
【Fund】: 国家科技部科技成果转化项目(05ENF212100065);; 农业部“948”项目资助(2006-G41 2006-G40)
【CateGory Index】: TS254
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