牦牛肉干的水解蛋白无硝护色工艺优化  

Optimization of nitrite free color retaining process of jerky with hydrolyzed protein

作　　者：张崟[1] 熊伟[1] 韩旭 张丹[1] 王新惠[1] 

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106 [2]成都伍田食品有限公司,成都611430

出　　处：《食品科技》2016年第1期105-110,共6页Food Science and Technology

摘　　要：为了开发适合肉干加工的无亚硝酸盐护色工艺,以牦牛肉和水解蛋白为原料,在分析水解蛋白添加量、卤制时间和烤制时间对肉干色泽影响基础上,采用响应面法对肉干的无硝护色工艺进行优化。结果发现,水解蛋白添加量是影响牦牛肉干a*值的关键因素(p<0.05),卤制和烤制时间对肉干a*值的影响不显著(p>0.05)。优化实验结果显示,当水解植物蛋白添加量4.6%(w/w)、卤制时间16 min、烤制时间26 min时,所得肉干的色泽最好,对应的a*值为11.6,感官得分为3.5分。In order to develop nitrite free color retaining process of yak jerky, the yak meat and hydrolyzed protein were as raw materials, based on results of single factor experiments, response surface method was adopted to optimize the color retaining process. Results indicated that the amount of the hydrolyzed protein influenced the color of yak jerky significantly（p〈0.05）, the color was not significant（p0.05） influenced by stewing time and toasting time. The optimization results indicated that the a^＊ value of the yak jerky was the highest as the amount of hydrolyzed protein, stewing time, and toasting time were of 4.6%（w/w）, 16 min, 26 min, respectively. The corresponding a^＊ and sensory values was 11.4 and 3.5, respectively.

关 键 词：肉干 水解植物蛋白 护色 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]