摘要
以低脂猪肉丸为研究对象,通过响应面法研究了大豆分离蛋白、卡拉胶及脂肪对低脂猪肉丸感官评分值的影响。建立了二次多项模型,且模型高度显著、拟合度良好。研究结果表明,优化后生产低脂猪肉丸的工艺参数为:大豆分离蛋白添加量3.23%,卡拉胶添加量0.11%,脂肪添加量10.44%。
In this study, low fat pork meat ball was taken as the research object, and the effects of soybean protein isolate, carrageenan and fat on the sensory evaluation of low fat pork meat ball were investigated by response surface method. And a quadratic polynomial model with highly significant and good fitting degree was established. The results showed that the optimized production condition of low fat pork meatballs was soybean protein isolate 3.23% , carrageenan 0.11% and 10.44% fat.
出处
《肉类工业》
2011年第11期9-12,共4页
Meat Industry
关键词
猪肉丸
低脂
响应面实验设计
pork meat ball
low fat
response surface method
