木薯变性淀粉和蔗糖酯对冷却肉保水效果的影响  

Effects of Cassava Modified Starch and Sucrose Ester on Water-holding Capacity of Chilled Meat

作　　者：赵改名[1] 孙灵霞[1] 柳艳霞[1] 郝红涛[1] 祝超智[1] 张德川[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2009年第16期286-289,共4页Food Science

基　　金：河南省教育厅高校杰出人才创新工程课题(2006KYCX003)

摘　　要：使用木薯变性淀粉采用不同浸泡时间和不同浸泡浓度两种方式对冷却肉进行处理,研究其对冷却肉保水性的影响,然后采用响应曲面法(RSM)研究木薯变性淀粉和蔗糖酯浓度及处理时间对冷却肉保水效果的影响,建立冷却肉保水的逐步回归模型,得出的保水性最佳方案为木薯变性淀粉浓度0.30%、蔗糖酯浓度0.44%、浸泡时间270s。The effects of concentration of cassava modified starch and immersion time on water-holding capacity of chilled meat were investigated by single-factor method. Subsequently, a three-variable and three-level quadratic regression orthogonal rotatable composite design combined with response surface methodology （RSM） was performed to maximize moisture content and minimize loss rates of drip and storage and two stepwise regression models for moisture content and storage loss rate were built up. The optimized parameters for achieving the best water-holding capacity of chilled meat were as follows： concentration of cassava modified starch 0.30%, concentration of sucrose esters 0.44%, and immersion time 270 s.

关 键 词：保水性 木薯变性淀粉 响应曲面法(RSM) 滴水损失 

分 类 号：TS201.1[轻工技术与工程—食品科学]