正交试验优化低钠火腿肠生产的复合配比  

Optimizing the Formulation of Low-Salt Pork Sausages by Orthogonal Array Design

作　　者：凌云霄[1] 殷嘉忆[1] 蔡克周[1] 王旗[1] 姜绍通[1] 陈从贵[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《肉类研究》2013年第3期17-21,共5页Meat Research

基　　金：淮北市重大科技攻关项目(20120103);中央高校基本科研业务专项(2012HGQC0017)

摘　　要：通过添加钠盐替代物开发低钠肉制品选用氯化钾、氯化钙部分替代氯化钠添加到肉制品中,并加入大豆分离蛋白,通过单因素与正交试验,研究生产低钠火腿肠的最佳复合配比。结果显示:替代量分别为28%和8%的氯化钾、氯化钙作为复合替代盐,并添加1.5%的大豆分离蛋白制做的火腿肠品质最好。In the present study, low-salt pork sausages were created by partial addition of potassium chloride and calcium chloride as salt substitutes in the presence of soy protein isolate （SPI）. Following one-factor-at-a-time experiments, an orthogonal array design was used to establish the optimum formulation of low-salt pork sausages, The results obtained indicated that low-salt pork sausages with 28% potassium chloride, 8% calcium chloride and 1.5% SPI had the best quality.

关 键 词：低钠肉制品 氯化钾 氯化钙 大豆分离蛋白 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]