摘要
研究了复合磷酸盐、大豆分离蛋白、淀粉对鸡肉肠包括质构特性、出品率及色泽的综合品质的影响,以上述三种添加剂为自变量,综合品质结果为响应值,采用中心组合设计的方法,建立了二次多项式回归方程的预测模型,优化得到最佳组合:复合磷酸盐0.34%、大豆分离蛋白为5.78%、淀粉为11.85%。验证实验结果显示,此条件下鸡肉肠综合品质值为3.7938。
The effect of mixed phosphate,soybean protein isolate and starch on comprehensive quality of chicken sausage including texture characteristics,yield and color were studied,and a predictive polynomial quadratic model was set up by means of central composite design to optimize the comprehensive quality of chicken sausage.In the end,optimal ratio of the additives was： mixed phosphate 0.34%,soybean protein isolate 5.78%,starch11.85%.By verification experiment,the maximum comprehensive quality value of chicken sausage was up to 3.7938.
出处
《肉类工业》
2010年第11期18-23,共6页
Meat Industry
基金
陕西生猪产业科技创新体系基金(K336020902)
关键词
复合磷酸盐
大豆分离蛋白
淀粉
鸡肉肠
品质
响应面法
mixed phosphate
soybean protein isolate
starch
chicken sausage
quality
response surface analysis
