冷冻鸡肉腌制配方优化及品质控制技术研究  

Study on Optimization of Chicken Pickling Formula and Quality Control Technology

作　　者：曹舒 刘琨 侯青 陈颖鹏 王心诗 高进文 CAO Shu;LIU Kun;HOU Qing;CHEN Yingpeng;WANG Xinshi;GAO Jinwen(Sichuan Teway Food Group Co.,Ltd.,Chengdu 610000,China)

机构地区：[1]四川天味食品集团股份有限公司,四川成都610000

出　　处：《食品安全导刊》2023年第1期133-135,152,共4页China Food Safety Magazine

摘　　要：腌制是禽类肉制品加工中的关键工序。本文以冷冻鸡肉为研究对象,通过Box-Behnken中心组合试验选取复配保水剂和碳酸氢钠2个因素进行响应面优化。结果表明,冷冻鸡肉腌制的最优条件为复配保水剂添加量3.6 g、碳酸氢钠添加量1.4 g,在此条件下,鸡肉的感官评分为89.2分。Salting is a key process in poultry and meat processing. In this paper, frozen chicken was selected as the research object, and response surface optimization was carried out by Box-Behnken central combination test,which selected two factors: compound water retaining agent and sodium bicarbonate. The results showed that the optimal conditions for curing frozen chicken were 3.6 g of compound water retaining agent and 1.4 g of sodium bicarbonate. Under these conditions, the sensory score of chicken was 89.2 points.

关 键 词：鸡肉腌制 配方优化 复配保水剂 碳酸氢钠 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]