摘要
本文以鸡脯肉为原料,利用中心复合正交试验设计的原理,设计了4因子3水平的试验,并采用响应曲面法研究了转谷氨酰胺酶(0~0.8%)及复合磷酸盐(0~0.5%)、卡拉胶(0~0.8%)、酪蛋白(0~5%)对鸡肉肠硬度的综合影响。结果显示,TGase和酪蛋白能显著提高鸡肉肠硬度(p<0.05),而复合磷酸盐和卡拉胶则影响不显著(p>0.05)。并得出硬度预测回归方程,并优化得到最佳组合:TGase(0.8%)、复合磷酸盐(0%)、卡拉胶(0.8%)、酪蛋白(5%)条件下有最大硬度705.517g。
In the paper,response surface methodology was used to investigate the main effects and interactions of transglutaminase (TGase, 0~0.8%), mixed phosphates (0~0.5%),к-carrageenan(0~0.8%) and casein(0~5%) on hardness of chicken breast muscle sausage, with four factors and thee levels Central Composite Orthogonal Design. Results showed that TGase and casein could increase hardness significantly(p<0.05), while mixed phosphate and к-carrageenan had no increasing effect(p>0.05). Recongress equation of hardness was made up to calculate chicken sausage hardness. In the end,optimal ratio of the additives was: TGase(0.8%), mixed phosphate(0%),к-carrageenan(0.8%) and casein(0~5%) with the hardest sausage(705.517g).
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第5期37-40,共4页
Food Science
基金
国家"十五"重大专项(2001BA501A29)
关键词
响应曲面法
转谷氨酰胺酶
复合磷酸盐
Κ-卡拉胶
酪蛋白
鸡肉肠
硬度
response surface methodology
transglutaminase
mixed phosphate
к-carrageenan
casein
chicken sausage
hardness