摘要
以白条鸭为研究对象,通过响应面法研究宰后因素如浸烫时间(180～220s)、浸烫温度(56～64℃)、预冷时间(40～50min)和预冷温度(10～15℃)对白条鸭肉嫩度的影响,并建立一个高度显著且拟合度良好的二次回归模型。结果表明:当浸烫时间为187s、浸烫温度为64℃、预冷时间为50min、预冷温度为13℃时,白条鸭肉的剪切力为51N。
In this study, response surface methodology （RSM） was employed for an investigation into the effects of postmortem scalding and chilling of carcasses at different temperature for different periods of time on duck meat quality. A quadratic regression model with a high goodness of fit and high significance was set up. Our results showed that postmortem scalding and chilling of carcasses carried out at 64 ℃ for 187 s and at 13 ℃ for 50 rain, respectively resulted in a duck shear force of 51 N,
出处
《肉类研究》
2011年第12期11-14,共4页
Meat Research
关键词
浸烫
预冷
白条鸭
响应面
scalding
chilling
duck
response surface methodology（RSM）
