摘要
采用单因素试验法,探讨TG酶添加量、酪蛋白添加量和水量这3个因素对鸡肉重组的影响,通过响应曲面分析法对鸡肉重组的粘聚性和感官评分较显著的因素进行优化,得到鸡肉重组的最优工艺是:TG酶添加量1.26%、酪蛋白添加量0.12%、水量25.5%。
Single factor test is used to investigate the effects of TG enzyme addition,casein addition,and water volume on chicken recombination.The response surface methodology is used to optimize the factors of cohesiveness and sensory score of chicken recombination,the optimal process for chicken recombination is 1.26% TG enzyme,0.12% casein and 25.5% water.
作者
周莹
ZHOU Ying(School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China)
出处
《中国调味品》
CAS
北大核心
2018年第7期84-90,共7页
China Condiment
关键词
鸡肉重组
TG酶
粘聚性
工艺研究
chicken recombinant
TG enzyme
cohesiveness
process study
