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| Optimization of Ultrasonic-Assisted Salting Conditions for Crayfish by Response Surface Methodology |
| KONG Jinhua, GE Qingfeng, ZHU Yongzhi, BIAN Huan, YAN Zheng, XU Weimin, WANG Debao |
| 1.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; 2.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China |
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Abstract In this study, we optimized the ultrasonic-assisted salting process of crayfish using response surface methodology (RSM). Ultrasonic power, ultrasonic time, and brine concentration were taken as independent variables, and sensory evaluation score and salt content of cured crayfish as response variables. The results showed that the optimized conditions were as follows: 210 W ultrasonic power, 30 min ultrasonic time, and 17 g/100 mL brine concentration. Cured crayfish prepared under these conditions scored 91.2 in overall sensory evaluation, and its sodium chloride content was 0.82%, which were both close to the predicted values, indicating that the curing process was reasonable and valid.
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2021, Vol. 35 
