Abstract：The response surface methodology was used to optimize the cooking of fish head broth. Fresh grass carp heads were used as a starting material to prepare fish head broth. Cooking time, temperature and material-to-water ratio were considered as independent variables. Protein and total solid contents were used as dependent variables. The results showed that the optimum conditions obtained were as follows: cooking time 3.51 h, temperature 95.54 ℃, and materialto-water ratio 1:5.85. Under the optimized conditions, the predicted protein and total solid contents of fish head broth were 1.539 g/100 g and 29.97 g/L compared to (1.569 ± 0.036) g/100 g and (30.56 ± 0.66) g/L in the validation experiments, respectively. The good agreement confirmed the practical applicability of the optimized cooking process.
冯 雨，邓梦琦，陈志奇，玛合巴勒·库望努西，巴吐尔·阿不力克木. 响应面法优化鱼头汤熬煮工艺[J]. 肉类研究, 2019, 33(11): 43-49.
FENG Yu, DENG Mengqi, CHEN Zhiqi, Mahebale·KUWANGNUXI, Batuer·ABULIKEMU. Optimization of Cooking Process for Fish Head Broth by Response Surface Methodology. Meat Research, 2019, 33(11): 43-49.
2019, Vol. 33 
