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| Optimization of technique conditions to Improve the Solubility of Catfish Edible Meat Meal by Using Response Surface Analysis |
| FU Cuiping;MA Lizhen;LIU Hui;ZHANG Yarong |
| 1.Shihezi University,College of Food,Xinjiang,832003,China ;2.Tianjin Agricultural College,Department of Food,Tianjin,300384,China |
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Abstract This study regarded catfish as raw material,through a series of process making into edible meat meal.Using the solubility of catfish edible meat meal as the observed index,designed the factor levels of three factors quadratic rotation on the base of Single-factor test to obtain the optimum addition of additives and the mix ratio.The result indicated that:monoglycerides,sucrose ester and xanthan gum all can improve the solubility of catfish edible meat meal,in which the effects of sucrose esters and xanthan gum were the best,and their respective addition was 0.0515%,0.029% and 0.0393%;the maximum value of solubility was about 76%.
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2009, Vol. 23 
