摘要
主要以新鲜羊后腿肉为原料,利用响应面分析法对风味烤羊肉加工工艺参数优化。通过对烤肉制品的烘烤时间、烘烤温度、肉块大小因素分别进行单因素试验,以烤肉的感官特性为评价指标,并测定新鲜烤肉理化指标以及食用品质,最后得出风味烤羊肉最优加工工艺参数。结果表明:烘烤温度为153℃,烘烤时间为30min,切块厚度为1.6cm时制得的烤羊肉风味最佳。
The fresh mutton hind leg meat was taken as raw material. The processing parameters of roasting mutton were optimized by response surface analysis. Single factor experiment was carried out with the factors of baking temperature, baking time, and the size of the meat respectively. The sensory characteristics of roasting mutton were taken as the evaluation index. The physicochemical index and edible quality of roasting mutton were tested. And the optimal processing technological parameters were obtained. The result showed that baked temperature was 153℃, baking time was 30 rain and cutting thickness was 1.6 cm. Under this condition, the flavor of the roasting mutton was the best.
出处
《肉类工业》
2014年第11期18-22,共5页
Meat Industry
关键词
烤羊肉
工艺参数
响应面优化
roast mutton
process parameters
response surface methodology
