恰玛古复合鸡肉烟熏香肠加工工艺优化  

Optimization of Processing Conditions for Production of Smoked Chicken Sausage with Added Turnip(Brassica rapa) Roots

作　　者：陈志奇 冯雨 邓梦琦 玛合巴勒·库望努西 巴吐尔·阿不力克木 CHEN Zhiqi;FENG Yu;DENG Mengqi;Mahebale·KUWANGNUXI;Batuer·ABULIKEMU(College of Food Science and Pharmacy,Xinjiang Agricultural University,ürümqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院

出　　处：《肉类研究》2019年第11期30-35,共6页Meat Research

基　　金：国家自然科学基金地区科学基金项目(31260381)

摘　　要：采用响应面法对恰玛古复合鸡肉烟熏香肠的加工工艺进行优化,以感官评分、亚硝酸盐残留量、持水力为指标,对食盐添加量、恰玛古添加量及烟熏时间进行单因素试验,在此基础上进行Box-Behnken响应曲面设计,并构建回归方程,得到最佳工艺参数。结果表明:食盐添加量、恰玛古添加量和烟熏时间对恰玛古复合鸡肉香肠的感官评分、亚硝酸盐残留量和持水力影响显著;确定出恰玛古复合鸡肉烟熏香肠的最佳工艺为食盐添加量2.98%、恰玛古添加量9.89%、烟熏时间2.4 h,此时产品中亚硝酸盐残留量最低,持水力较好,色泽、滋气味、口感、组织状态最佳。The response surface methodology was used to optimize the processing of smoked chicken sausage with added turnip(Brassica rapa) roots. Sensory score, nitrite residue and water-holding capacity(WHC) as a function of the amounts of salt and turnip roots added and smoking time were studied by the one-factor-at-a-time method. On this basis, a Box-Behnken response surface design was used to develop a regression equation in order to obtain the optimal process parameters. The results showed that all three variables had a significant effect on sensory score, nitrite residue and WHC. Addition of 2.98% salt and 9.89% turnip roots and a smoking time of 2.4 h were found to be the optimal processing conditions to obtain the lowest nitrite residue, higher WHC, and best color, taste, odor, mouthfeel and tissue characteristics.

关 键 词：恰玛古 鸡肉复合香肠 亚硝酸盐 响应面分析法 工艺优化 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]