响应面试验优化兔肉滚揉腌制工艺  

Applying Response Surface Methodology to Optimize Tumbling Process of Rabbit Meat

作　　者：王兆明[1] 贺稚非[1,2] 余力[1] 黄瀚[1] 王珊[1] 徐明悦[1] 李洪军[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2015年第18期53-57,共5页Food Science

基　　金：国家兔产业技术体系肉加工与综合利用项目(CARS-44-D-1);公益性行业(农业)科研专项(201303144)

摘　　要：在单因素试验基础上,研究滚揉里程、液肉百分比、复合磷酸盐添加量对腌制液吸收百分比和出品率的影响。通过Box-Behnken试验设计和响应面分析法确定兔肉真空滚揉腌制的最佳工艺。结果表明:兔肉最佳滚揉腌制工艺为滚揉里程351 m、液肉百分比38%、复合磷酸盐添加量0.37%,在此条件下得到腌制液吸收百分比为31.97%,出品率为98.83%。In order to optimize the vacuum tumbling process of rabbit meat, the effects of tumbling distance, marinade/meat ratio and compound phosphate/meat ratio on marinade absorption rate and final product yield were researched by the combined use of single factor experiments and response surface methodology based on Box-Behnken design. The results showed that the optimal tumbling process was obtained at tumbling distance of 351 m, marinade/meat ratio of 38%, and compound phosphate/meat ratio of 0.37%. Under these conditions, marinade absorption percentage was 31.97% and final product yield was 98.83%.

关 键 词：兔肉 滚揉腌制 BOX-BEHNKEN设计 响应面法 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]