大豆分离蛋白、淀粉、卡拉胶对鸡肉肠硬度的影响  

Effect of Soybean Protein Isolate,Starch and k-Carrageenan on Hardness 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：《食品研究与开发》2011年第11期55-58,共4页Food Research and Development

基　　金：陕西生猪产业科技创新体系基金(K336020902)

摘　　要：研究大豆分离蛋白、淀粉、卡拉胶对鸡肉肠硬度的影响。采用中心组合设计的方法,建立二次多项式回归方程的预测模型。结果显示:大豆分离蛋白能极显著提高鸡肉肠的硬度(p<0.01),淀粉、卡拉胶则影响不显著(p>0.05)。得出硬度预测方程,并优化得到最佳组合:大豆分离蛋白7.28%、淀粉10.11%、卡拉胶0.44%条件下鸡肉肠有最大硬度737.232 g。The effect of soybean protein isolate,starch and k-carrageenan on hardness of chicken sausage were studied.A predictive polynomial quadratic model was set up by means of central composite design to optimize the hardness of chicken sausage.Results showed that soybean protein isolate could increase hardness significantly（p0.01）,while starch and k-carrageenan had no increasing effect（p0.05）.Recongress equation of hardness was made up to calculate chicken sausage hardness.In the end,optimal ratio of the additives was： soybean protein isolate 7.28 %,starch 10.11 %,k-carrageenan 0.44 % with the hardest chicken sausage 737.232 g.

关 键 词：大豆分离蛋白 淀粉 卡拉胶 鸡肉肠 硬度 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]