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| Optimization of the Production Process of Fish Noodle Incorporated with Chicken Meat by Response Surface Methodology |
| REN Yangying, AN Yueqi, YANG Mei, XU Guodong, XIONG Shanbai |
| National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China |
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Abstract A new fish noodle product was developed from a mixture of frozen fish surimi and chicken breast meat by extrusion molding. The effects of raw material temperature, extrusion height and cooking time on the tensile strength and deformation of fish noodles were studied, and these independent variables were optimized using response surface methodology (RSM). The results of single-factor experiments showed that the tensile strength and deformation reached the maximum values of 4.45 g/mm2 and 3.56 at 20 ℃, respectively, and the maximum tensile deformation of 4.07 was obtained when the extrusion height was 10 cm. When the boiling time was 4 min, the maximum tensile strength and deformation of 4.31 g/mm2 and 4.18, respectively were obtained. The optimum process parameters were determined as follows: raw material temperature 21 ℃, extrusion height 8 cm, and cooking time 4 min. The tensile strength and deformation of the product prepared under the optimized conditions were 7.27 g/mm2 and 4.18, respectively. The relative errors between the actual and theoretical values were 0.41% and 0.48% for tensile strength and deformation, respectively, indicating the model can accurately reflect the relationship between the independent variables and the responses. The protein and NaCl contents of the fish noodles produced using the optimal process parameters were 5.7% and 0.99%, respectively, which are both better than the requirements of relevant standards.
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2022, Vol. 36 
