摘要
腌制是禽类肉制品加工中的关键工序。本文以冷冻鸡肉为研究对象,通过Box-Behnken中心组合试验选取复配保水剂和碳酸氢钠2个因素进行响应面优化。结果表明,冷冻鸡肉腌制的最优条件为复配保水剂添加量3.6 g、碳酸氢钠添加量1.4 g,在此条件下,鸡肉的感官评分为89.2分。
Salting is a key process in poultry and meat processing. In this paper, frozen chicken was selected as the research object, and response surface optimization was carried out by Box-Behnken central combination test,which selected two factors: compound water retaining agent and sodium bicarbonate. The results showed that the optimal conditions for curing frozen chicken were 3.6 g of compound water retaining agent and 1.4 g of sodium bicarbonate. Under these conditions, the sensory score of chicken was 89.2 points.
作者
曹舒
刘琨
侯青
陈颖鹏
王心诗
高进文
CAO Shu;LIU Kun;HOU Qing;CHEN Yingpeng;WANG Xinshi;GAO Jinwen(Sichuan Teway Food Group Co.,Ltd.,Chengdu 610000,China)
出处
《食品安全导刊》
2023年第1期133-135,152,共4页
China Food Safety Magazine
关键词
鸡肉腌制
配方优化
复配保水剂
碳酸氢钠
chicken pickling
formula optimization
compound water retaining agent
sodium bicarbonate
