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Optimization of the curing process for ready-to-cook Pampus argenteus by response surface methodology
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Si-Min LI1, 2, Xian WU3, Bin-Bin SHEN4, Min LI4, Yang WANG1, 2, *
Journal of Food Safety & Quality | 2026, 17(13) : 265 - 274
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Journal of Food Safety & Quality | 2026, 17(13): 265-274
• Food Analysis and Detection •
Optimization of the curing process for ready-to-cook Pampus argenteus by response surface methodology
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Si-Min LI1, 2, Xian WU3, Bin-Bin SHEN4, Min LI4, Yang WANG1, 2, *
Affiliations
  • 1.Zhejiang Fisheries Technical Extension Station, Hangzhou 311122, China
  • 2.Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 311122, China
  • 3.College of Food and Health, Zhejiang A& F University, Hangzhou 311300, China
  • 4.Zhejiang Xunweitown Co., Ltd., Huzhou 313009, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251107008
Outline
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Objective

To optimize the curing process for ready-to-cook Pampus argenteus using response surface methodology.

Methods

The Pampus argenteus was cured in a brine solution, and the process parameters were optimized. The effects of brine concentration, curing time and curing temperature on the quality of Pampus argenteus were investigated. Based on single-factor experiments, the curing process for ready-to-cook Pampus argenteus was optimized using response surface methodology with sensory score as the response value.

Result

According to indicators such as sodium chloride content and cooking loss rate, the optimal curing parameters were determined as follows: curing concentration of 4.2%, curing time of 2.75 h, and curing temperature of 15 ℃±1 °C. The sensory score of the cured ready-to-eat Pampus argenteus was 4.2. While significantly increasing the moisture content of the fish(from 74.6 g/100 g to 80.1 g/100 g), the process had little effect on the basic nutritional composition of the product, and the salt content remained within a controllable range.

Conclusion

This process effectively preserves the original nutritional components of Pampus argenteus when used for processing cured ready-to-eat Pampus argenteus, yielding a product with good appearance and desirable texture. The results provide a technical reference for the processing of cured ready-to-eat Pampus argenteus.

Pampus argenteus  /  ready-to-cook  /  curing  /  sensory evaluation  /  response surface methodology
李思敏, 吴限, 沈斌斌, 李敏, 王扬. 响应面法优化鲳鱼预制菜腌制工艺研究. 食品安全质量检测学报, 2026 , 17 (13) : 265 -274 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251107008
Si-Min LI, Xian WU, Bin-Bin SHEN, Min LI, Yang WANG. Optimization of the curing process for ready-to-cook Pampus argenteus by response surface methodology[J]. Journal of Food Safety & Quality, 2026 , 17 (13) : 265 -274 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251107008
Appendix
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Year 2026 volume 17 Issue 13
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251107008
  • Receive Date：2025-11-07
  • Online Date：2026-11-05
Article Data
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History
  • Received：2025-11-07
Funding
Affiliations
    1.Zhejiang Fisheries Technical Extension Station, Hangzhou 311122, China
    2.Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 311122, China
    3.College of Food and Health, Zhejiang A& F University, Hangzhou 311300, China
    4.Zhejiang Xunweitown Co., Ltd., Huzhou 313009, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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