响应面法优化高静压提高鸡肉糜制品保水性的研究  

Optimization of improving the water-holding capacity of chicken emulsion products by high hydrostatic pressure using response surface methodology

作　　者：陈建良[1] 芮汉明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2010年第2期73-76,共4页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项经费(nyhyzx07-038);广东省科技攻关重大专项(2007A020400006)

摘　　要：应用响应面法(Response Surface Methodology,RSM),以高静压压力、酪朊酸钠和变性淀粉添加量为关键因素,建立了高静压提高鸡肉糜制品保水性的二次多项方程模型,优化得到7组制品保水性达到95%～96%的处理参数,其中压力X1=269～340MPa,酪朊酸钠添加量X2=1.7%～2.0%,变性淀粉添加量X3=5.1%～6.0%,验证了该模型有效性。In this study, response surface method（RSM） was employed,and a second order quadratic equation for improving the water-holding capacity（WHC）of chicken emulsion products by high hydrostatic pressure was built based on the key factors including pressure,the addition of sodium caseinate and modified starch.And processing parameters of 7 groups were optimized, whose WHC can reach 95%-96%, including the pressure X1 = 269- 340MPa,the amount of sodium caseinate X2 = 1.7%~2.0% and modified starch X3 = 5.1%~6.0% ;according to them, the validity of the equation was verified.

关 键 词：高静压 酪朊酸钠 变性淀粉 响应面法 保水性 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]