复合磷酸盐、大豆分离蛋白、卡拉胶对鸡肉肠出品率的影响  

Effect of mixed phosphate,soybean protein isolate and k-carrageenan on yield of chicken sausage

作　　者：郝娟[1] 丁武[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2011年第1期193-198,共6页Journal of Northwest A&F University(Natural Science Edition)

基　　金：陕西生猪产业科技创新体系基金项目(K336020902)

摘　　要：【目的】研究复合磷酸盐、大豆分离蛋白、卡拉胶对鸡肉肠出品率的影响,为鸡肉肠的加工生产提供参考。【方法】以复合磷酸盐、大豆分离蛋白、卡拉胶为自变量,以鸡肉肠出品率为响应值,采用中心组合设计的方法,以出品率最大为目标,对鸡肉肠生产中添加物复合磷酸盐、大豆分离蛋白、卡拉胶的最佳配方进行优化,并建立二次多项式预测模型。【结果】复合磷酸盐、卡拉胶对鸡肉肠出品率有极显著影响(P<0.01),大豆分离蛋白对鸡肉肠出品率有显著影响(P<0.05)。【结论】优化得到鸡肉肠生产的最佳配方为:复合磷酸盐3.4 g/kg,大豆分离蛋白69.3g/kg,卡拉胶5.0 g/kg。在此条件下,鸡肉肠出品率达到100.87%。【Objective】 The effects of mixed phosphate,soybean protein isolate and k-carrageenan on yield of chicken sausage were studied to provide a reference for the processing of chicken sausage.【Method】 To optimize the best ratio,mixed phosphate,soybean protein isolated,k-carrageenan were used as the independent variables,yield of chicken sausage as response value,the maximum yield as target,then a predictive polynomial quadratic model was set up by means of central composite design.【Result】 Results showed that mixed phosphate and a-carrageenan have significant impact on the yield of chicken sausage（P〈0.01）,while soybean protein isolate has effect（P〈0.05）.【Conclusion】 The best ratio of additives for producing chicken sausage was optimized：mixed phosphate 3.4 g/kg,soybean protein isolate 69.3 g/kg,k-carrageenan 5.0 g/kg.Under these conditions,the yield of chicken sausage is up to 100.87%.

关 键 词：鸡肉肠 复合磷酸盐 大豆分离蛋白 卡拉胶 出品率 响应面法 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS251.65[轻工技术与工程—食品科学与工程]