摘要
应用响应面法(Response Surface Methodology,RSM),以高静压压力、酪朊酸钠和变性淀粉添加量为关键因素,建立了高静压提高鸡肉糜制品保水性的二次多项方程模型,优化得到7组制品保水性达到95%～96%的处理参数,其中压力X1=269～340MPa,酪朊酸钠添加量X2=1.7%～2.0%,变性淀粉添加量X3=5.1%～6.0%,验证了该模型有效性。
In this study, response surface method（RSM） was employed,and a second order quadratic equation for improving the water-holding capacity（WHC）of chicken emulsion products by high hydrostatic pressure was built based on the key factors including pressure,the addition of sodium caseinate and modified starch.And processing parameters of 7 groups were optimized, whose WHC can reach 95%-96%, including the pressure X1 = 269- 340MPa,the amount of sodium caseinate X2 = 1.7%~2.0% and modified starch X3 = 5.1%~6.0% ;according to them, the validity of the equation was verified.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期73-76,共4页
Science and Technology of Food Industry
基金
公益性行业(农业)科研专项经费(nyhyzx07-038)
广东省科技攻关重大专项(2007A020400006)
关键词
高静压
酪朊酸钠
变性淀粉
响应面法
保水性
high hydrostatic pressure
sodium caseinate
modified starch
response surface method
water-holdingcapacity
