摘要
为了提高猪肉反复冻融后的保水性,以猪肉蒸煮损失率为评价指标,在单因素试验的基础上,采用响应面分析法对大豆蛋白、复合磷酸盐、黄原胶添加量进行优化。结果表明,大豆蛋白、复合磷酸盐、黄原胶的最佳添加量分别为0.39%、0.31%、0.38%。在此条件下,猪肉的蒸煮损失率为25.4288%,验证试验得猪肉蒸煮损失率为25.88%,试验结果与优化结果相符。
In order to improve the water holding capability of pork after repeated freezing and thawing,the additive amount of soybean protein,complex phosphate and xanthan gum is optimized by response surface analysis method on the basis of single factor test,with the cooking loss rate of pork as the evaluation index.The results show that the optimal additive amount of soybean protein,complex phosphate and xanthan gum is 0.39%,0.31%and 0.38%respectively.Under the above conditions,the cooking loss rate of pork is 25.4288%,the verification test shows that the cooking loss rate of pork is 25.88%,the results are consistent with the optimized results.
作者
李湘銮
刘巧瑜
白卫东
刘果
庄沛锐
甘尚威
LI Xiang-luan;LIU Qiao-yu;BAI Wei-dong;LIU Guo;ZHUANG Pei-rui;GAN Shang-wei(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangzhou Key Laboratory of Traditional Cantonese Traditional Food Processing and Safety Control,Guangzhou 510225,China;Dongguan Huajing Biological Technology Co.,Ltd.,Dongguan 523832,China;Guangdong Zhenmei Food Group Co.,Ltd.,Chaozhou 515637,China)
出处
《中国调味品》
CAS
北大核心
2020年第6期98-102,共5页
China Condiment
基金
广东省重点领域研发计划项目(2019B020212002)
2018年省级农业科技创新及推广项目(2018M2154)。
关键词
反复冻融
蒸煮损失率
响应面分析法
大豆蛋白
黄原胶
复合磷酸盐
repeated freezing and thawing
cooking loss rate
response surface analysis methodology
soybean protein
xanthan gum
complex phosphate
