摘要
为了找出鸡肉丸最优品质的配方和工艺,以鸡胸脯肉为原料,采用正交实验设计对鸡脂肪、复合磷酸盐、腌制时间、加热温度进行研究。探究了上述因素对鸡肉丸产品的色差、保水性以及质构等的影响。实验结果表明,复合磷酸盐添加量对鸡肉丸的颜色影响最大。当复合磷酸盐的添加量为0.5%时,鸡肉丸获得最佳保水性。找到了鸡肉丸最优品质的配方和工艺:鸡脂肪添加量20%,复合磷酸盐添加量0.5%,腌制时间8h,加热温度85℃。
In order to find out the best formulation and conditions of making chicken meatball,the orthogonal experimental design with four factors and three levels was used to investigate the main effects of chicken fat, composite phosphate,curing time,heating temperature on chicken meatballs. The influence of those factors above to the color,water-retaining property,and the texture property of the chicken meatball ＇were studied. The composite phosphate had the most importance of the chicken ball color. When the add volume of the composite phosphate was 0.5% ,the chicken meatball had the best texture. The optimal formulation and conditions were as follows.chicken fat 20%,composite phosphate 0.5%, curing time 8h, heating temperature 85℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第24期266-268,272,共4页
Science and Technology of Food Industry
基金
大学生研究训练(SRT)项目(1118A22)
国家自然基金青年基金项目(30901126)
关键词
鸡肉丸
正交实验
质构
色差
保水性
chicken meatballs
orthogonal test
texture
chromatic aberration
water-retaining property
