摘要
根据Box-Benhnken实验设计原理,以中式腊肠菌落总数及感官评分为指标,在单因素试验的基础上,采用四因素三水平响应曲面分析法优化茶多酚减菌化条件。结果表明:茶多酚对中式腊肠原料肉减菌化处理的最佳工艺条件为茶多酚溶液质量浓度0.61 g/100 mL、溶液pH值8.35、溶液温度22.03℃、处理时间33.44 min,在此条件下中式腊肠的菌落总数可降至4.3(lg(CFU/g)),感官评分为89.3分。
After being pretreated with tea polyphenols, pork meat was used to produce low-salt Chinese sausage. One-factor- at-a-time method and response surface methodology based on a four-variable, three-level central composite design were used to optimize the pretreatment conditions. The response variables were total bacterial count and sensory evaluation score. The results showed that the optimal experimental conditions were as follows： tea polyphenol concentration 0.61 g/100 mL, pH 8.35, temperature 22.03 ℃ and treatment time 33.44 min. The total bacterial count of the sausage prepared under the optimized conditions was 4.3 （lg （CFU/g）） and sensory score 89.3 points.
作者
刘琨毅
王琪
王卫
袁华伟
LIU Kunyi;WANG Qi;WANG Wei;YUAN Huawei(Wuliangye Technical College, Yibin Vocational and Technical College, Yibin 644003, China;Sichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, China;College of Life Science and Food Engineering, Yibin University, Yibin 644000, China)
出处
《肉类研究》
北大核心
2018年第3期34-39,共6页
Meat Research
基金
肉类加工四川省重点实验室开发基金项目(17-R-06)
关键词
茶多酚
中式腊肠
响应面法
tea polyphenols
Chinese sausage
response surface methodology
