响应面法优化兔肉紫苏脱腥工艺  

Optimization of deodorization process of rabbit meat with Perilla frutescens(L.)Britt.by response surface methodology

作　　者：杨展铭 孔瑞 焉斐然 杨雨 肖洪 刘士健[1] YANG Zhan-ming;KONG Rui;YAN Fei-ran;YANG Yu;XIAO Hong;LIU Shi-jian(College of Food Science,Southwest University,National Demonstration Center for Experimental Food Science and Technology Education(Southwest University),Chongqing 400715,China;School of Food Science and Engineering,Ocean University of China,Qingdao 266003,Shandong,China)

机构地区：[1]西南大学食品科学学院,食品科学与工程国家级实验教学示范中心(西南大学),重庆400715 [2]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《粮食与油脂》2023年第2期129-132,共4页Cereals & Oils

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助(CARS-43-E-1);重庆市科技局技术创新与应用发展专项面上项目(cstc2020jscx-msxmX0049)。

摘　　要：以兔肉的硫代巴比妥酸值(TBARS)为响应值,在单因素试验的基础上,采用响应面法优化紫苏脱除兔肉腥味工艺。结果表明:紫苏脱除兔肉腥味的最优工艺为脱腥温度26.5℃、脱腥时间60 min、紫苏汁体积分数4%,在此条件下兔肉的TBARS为(0.033±0.003)mg/kg。Taking the thiobarbituric acid value(TBARS)of rabbit meat as the response value,on the basis of single factor test,the response surface method was used to optimize the process of removing rabbit meat fishy smell from Perilla frutescens(L.)Britt..The results showed that the optimal process of removing rabbit odor from Perilla frutescens(L.)Britt.was as follows:detangling temperature 26.5℃,detangling time 60 min and Perilla frutescens(L.)Britt.juice volume fraction 4%.Under these conditions,the TBARS of rabbit meat were(0.033±0.003)mg/kg.

关 键 词：兔肉 紫苏 脱腥 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]