摘要
研究以大豆分离蛋白、豌豆淀粉和三乙酸甘油酯为主要原料的可食性涂层对冷却牛肉感官品质的影响。以冷却牛肉的感官评价值为响应值,采用响应面分析方法优化可食性涂层的最佳配方。实验结果显示,当可食性涂层中大豆分离蛋白含量为3.00g/100mL、豌豆淀粉含量为4.90g/100mL和三乙酸甘油酯为1.49g/100mL时,冷却牛肉的感官品质最佳,并且显著优于未包装的冷却牛肉,验证实验表明预测值与真实值相对偏差仅为2.4%,为可食性涂层在冷却肉保鲜中的应用提供了理论支持。
Effect of edible coating on the sensory properties of chilled beef was evaluated.The composition of the edible coating was optimized by the response surface analysis with the sensory value as the response.The analysis showed that the optimum composition was soy protein isolate of 3.00g/100mL,pea starch of 4.90g/100mL,and glycerol triacetate of 1.49g/100mL.Moreover,the result was validated with the deviation of 2.4%.The result would give technical support for the application of the edible coating on chilled beef.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期290-291,329,共3页
Science and Technology of Food Industry
基金
北京市优秀人才(2010D002020000012)
关键词
大豆分离蛋白
可食性涂层
冷却肉
感官评价
响应面
soy protein isolate
edible coating
chilled meat
sensory evaluation
response surface
