嫩化剂嫩化重组牛肉的工艺和效果  

Optimization of Restructured Beef Tenderization with Both Compound Phosphate and Sodium Bicarbonate

作　　者：尚祖萍[1] 胡铁军[1] 范晶晶[1] 

机构地区：[1]吉林大学军需科技学院,吉林长春130000

出　　处：《肉类研究》2011年第5期14-17,共4页Meat Research

摘　　要：采用单因素试验和二次回归正交旋转组合设计试验,对牛肉嫩化工艺进行研究,并借助DPS统计分析软件研究复合磷酸盐和碳酸氢钠对牛肉嫩度的影响。结果得出最佳嫰化工艺配方为复合磷酸盐用量0.1%(质量分数)、碳酸氢钠用量0.8%(质量分数)。在此条件下重组牛肉剪切力值(以质量计)可达到1.57kg,比原料肉1.87kg降低了15.59%,比对照组1.77kg降低了10.88%,具有较好的嫩化效果。The respective tendering effects of papain, compound phosphate and sodium bicarbonate on restructured beef were evaluated through one-factor-at-a-time experiments. Subsequently, quadratic regression orthogonal rotation composite design and DPS statistical analysis software were adopted to probe the combined effects of compound phosphate and sodium bicarbonate at five levels each on the shear force of beef. The results showed that the optimal amounts of added compound phosphate and sodium bicarbonate were 0.1% and 0.8%, respectively. The resulting shear force of restructured beef was 1.57 kg, which was increased by respectively 15.59% and 10.88% compared with 1.87 kg of untenderized restructured beef and the value of 1.77 kg before the optimization.

关 键 词：重组 嫩化 二次回归正交旋转组合设计 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]