摘要
本文以单因素实验和响应面设计对超声波嫩化鸭肉的工艺参数进行优化。实验结果表明,超声波嫩化鸭肉的最佳工艺条件为:功率为74.97W、时间为30min、温度为26.71℃时嫩化效果最佳。超声波功率和温度影响色极显著,三因素的交互作用对剪切力值的影响极显著。采用逐步回归拟合,得到剪切力(N)对超声波功率、超声波时间和超声波温度的模型如下:N=169.336-4.080A+1.592B-0.890C+0.038A^2-0.067B^2+0.054C^2-0.021AB-0.036AC+0.022BC;修正后嫩化条件为功率(A)75W,嫩化时间(B)30min,嫩化温度(C)25℃,预测值为21.81N,实测值为22.08N。本研究为肉类的物理嫩化方法的应用提供了新的依据。
The single factor experiments and response surface optimization experiments were carried out to study the optimum conditions of tenderizing duck muscle by ultrasonic treatment. Experimental results showed that optimal processing of tenderness were power 74.97 W, time 30 min and temperature 26.71℃. The ultrasonic power and temperature have very significant influence on tenderness of duck muscle, and so were interactions of three parameters.The optimal model by stepwise regression fitting was that shear force（N）=169.336-4.080A＋1.592B-0.890C＋0.038A-2-0.067B-2＋0.054C-2-0.021AB-0.036AC＋0.022 BC. Revised parameters of tenderness were power 75 W, time 30 min and temperature 25℃, under the condition of which the predicted value of the shear force was 21.81 N, the measured value was 22.08 N. The research results provided a new basis on physical tenderness technology of meat.
出处
《食品与发酵科技》
CAS
2016年第6期22-26,共5页
Food and Fermentation Science & Technology
基金
十二五科技支撑项目(2012BAD28B02)
淮安市应用研究与科技攻关(工业)计划项目(HAG2014031)
江苏省大学生创新训练计划项目(重点项目)(201411049018z)
关键词
超声波处理
鸭肉
嫩化
剪切力
响应面优化
ultrasonic treatment
duck muscle
tenderness
shear force
response surface optimization
