Optimization of Ultrasonic-Assisted Cooking Conditions for Clarias gariepinus Head Broth Using Response Surface Methodology
LI Lu, LI Peng, SUN Huijuan, MA Kaihua, MA Lizhen, LI Ling
Tianjin Aquatic Product Processing and Quality Safety School Enterprise Synergy Innovation Key Laboratory, National R&D Branch Center for Conventional Fresh Water Fish Processing, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China
Abstract：In this study, Clarias gariepinus heads were used as the raw material to prepare fish head broth. The ultrasonic pretreatment process was optimized by the combined use of one-factor-at-a-time method and response surface methodology. The temperature during ultrasonic treatment, ultrasonic power and time were considered as the independent variables, and water-soluble protein content was the only dependent variable. The results showed that the optimal process conditions were found to be ultrasonication at 35 ℃ and 490 W for 31 min. Under the optimized conditions, the experimental content of water-soluble protein in fish head soup, (0.78 ± 0.01) g/100 mL, was close to the model predicted value, confirming the practical applicability of the proposed model.
李 璐，李 鹏，孙慧娟，马凯华，马俪珍，李 玲. 响应面优化超声波辅助革胡子鲶鱼鱼头汤熬煮工艺[J]. 肉类研究, 2022, 36(2): 27-32.
LI Lu, LI Peng, SUN Huijuan, MA Kaihua, MA Lizhen, LI Ling. Optimization of Ultrasonic-Assisted Cooking Conditions for Clarias gariepinus Head Broth Using Response Surface Methodology. Meat Research, 2022, 36(2): 27-32.
2022, Vol. 36 
