摘要
通过对试验数据的统计分析,得到肉糜制品在不添加和添加异抗坏血酸钠500mg/kg情况下亚硝酸钠残留量的预测模型:Y=12.588+0.598X1-0.626X2和Y=13.096+0.381X1-0.363X2,其中Y,X1,X2分别为亚硝酸钠残留量(mg/kg),亚硝酸钠添加量(mg/kg),肉中总色素含量(mg/kg)。试验还得到干腌肉块亚硝酸钠残留量的预测模型,y=45.136+0.181x1-1.306x2-0.342x3,其中y为亚硝酸钠残留量(mg/kg),x1、x2、x3分别为亚硝酸钠添加量(mg/kg),腌制时间(d)和总色素含量(mg/kg)。
Predictive mathematic models of sodium nitrite residue in minced meat products and dry-cured meat cut were developed according to the statistical anaiysis of the data obtained from this study. As for minced meat produts without and with sodium erythorbate 500 mg/kg were： Y=12.588 ＋ 0.598X1- 0.626X2 arid Y=13. 096 ＋ 0.381X1- 0.3663X2 respectively, in which Y was sodium nitrite residue（mg/kg）, X1 was the a.dded amount of sodium nitrite （mg/kg）, X2 was total heine pigment （mg/kg）. As dry-cured meat cut concerned, the predictive mathematic model was： y=45.156 ＋ 0.181x1 - 1. 506x2 - 0. 542x3, where y was sodium nitrite residue（mg/kg） x, x2x3 were the added amount of sodium nitrite （mg/kg）, the curing time（d） , and totai heme pigment （mg/kg） respectiveiy.
出处
《肉类研究》
2005年第12期35-38,共4页
Meat Research
基金
国家"十五"科技攻关项目(No.2001BA501A11)
关键词
肉制品
腌制
亚硝酸钠残留量
预测模型
meat products
curing
sodium nitrite residue
predictive reathematic models
