摘要
应用响应面法对青豆复合鸡肉香肠进行工艺优化,通过单因素试验初步确定,以食盐添加量、腌制时间、青豆添加量为自变量,以亚硝酸盐残留量为响应值,进行Box-Behnken试验设计,并构建二次回归方程。结果表明:最佳工艺条件为食盐添加量2.54%、腌制时间36 h、青豆添加量10.84%,此时亚硝酸盐残留量最低,香肠整体色泽、口感最佳。
In this study, we report the optimization of process conditions for the production of chicken sausage with added green soybean using combination of single factor design and response surface methodology. A quadratic regression model equation was developed indicating the effect of salt concentration, curing time and green soybean concentration on nitrate residue using Box-Behnken design. Results showed that 2.54% salt, 36 h curing and 10.84% green soybean were optimum for the minimum level of nitrate residue. Overall, the sausage obtained under these conditions had the best color and taste.
出处
《肉类研究》
北大核心
2015年第4期26-30,共5页
Meat Research
关键词
青豆
复合香肠
响应面分析法
工艺优化
green soybean
sausage
response surface analysis
process optimization
