响应面优化淘汰蛋鸡鸡腿肉真空滚揉腌制工艺  

Effect of Vacuum Tumbling on the Tenderness of Spent Hen Leg Meat

作　　者：陈德琴[1] 王伦兴 张洪礼 杨玉洁 王霖岚 CHEN Deqin;WANG Lunxing;ZHANG Hongli;YANG Yujie;WANG Linlan(Zunyi Vocational and Technical College,Zunyi,Guizhou 563000,China)

机构地区：[1]遵义职业技术学院,贵州遵义563000

出　　处：《农产品加工》2022年第21期34-39,43,共7页Farm Products Processing

摘　　要：以淘汰蛋鸡的鸡腿为原材料,通过调整氯化钠的添加量及其质量分数和滚揉时间来进行试验,以剪切力和保水率为响应指标的单因素试验和响应面试验来研究真空滚揉对淘汰蛋鸡鸡腿肉嫩化效果的影响。经过试验后,得出的最佳数据为:氯化钠的添加量为原材料的20%,质量分数为2.66%,滚揉时间约为2 h。In this study,Vacuum tumbling was applied for the spent hen leg meat.In order to evaluate the influence of Vacuum tumbling on the tenderization of chicken leg meat,predictive modeling for Warner-Bratzler shear force and water retention rate as separate response to fluid-meat rate,salt concentration and tumbling time were conducted using single factor experiment and central composite design.The best process parameters optimization that for:luid-meat rate was 20%,salt concentration was 2.66%,tumbling time was 2 h.

关 键 词：真空滚揉 滚揉时间 嫩度 保水率 响应面试验 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]