响应面法优化调理鸡排水油混合油炸工艺  

Optimization of oil-water mixed frying of prepared chicken chops by response surface methodology

作　　者：马瑞雪[1] 高天[1] 宋蕾[1] 张林[1] 江芸[2] 李蛟龙[1] 张昕[1] 高峰[1] 周光宏[1] 

机构地区：[1]南京农业大学动物科技学院,江苏省动物源食品生产与安全保障重点实验室,江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095 [2]南京师范大学金陵女子学院,江苏南京210097

出　　处：《食品与发酵工业》2016年第8期128-134,共7页Food and Fermentation Industries

基　　金：“十二五”国家科技支撑计划项目(2012BAD28B03)

摘　　要：为研究调理鸡排水油混合油炸的最佳工艺条件,在单因素试验的基础上,应用响应面法探讨油炸温度和油炸时间及两者交互作用对调理鸡排水分含量,脂肪含量,黄度(b*)值和感官特性的影响,建立了二次响应预测模型。结果表明:水油混合油炸调理鸡排的最佳工艺参数是油炸温度165℃,油炸时间210 s,在此条件下鸡排的含水量为62.41%,脂肪含量为8.98%,黄度(b*)值为51.04,感官评分为8.87,与模型预测值拟合良好。The oil-water mixed frying of prepared chicken chops was optimized using response surface methodolo- gy through mathematical modeling. The effects of frying temperature and frying time, as well as interaction between the two variables on the moisture content, oil content, yellowness （b＊） value and sensory quality of prepared chicken chops were investigated. The results showed that the optimum frying parameters were 165 ℃ and 210 s. Under these conditions, moisture content, oil content, b＊ value and sensory evaluation score of chicken chops were 62.41% , 8.98% , 51.04 and 8.87, respectively, agreeing with the predicted values. These results indicate that the optimized regression equations have certain theoretical guiding significance for the actual production.

关 键 词：水油混合油炸 调理鸡排 响应面 感官评定 脂肪含量 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]