模糊数学方法结合响应面优化新型鸡肉脯的工艺  

Optimization of the Technology of Novel Dried Pork Slices by Combining Fuzzy Mathematics with Response Surface Methodology

作　　者：马婉茹 徐凯丽 董琪 丁之恩[2] MA Wanru;XU Kaili;DONG Qi;DING Zhien(School of Biology and Food Engineering,Bozhou University,Bozhou 236800,Anhui,China;Bozhou Key Laboratory of Medicinal and Edible Homology Functional Food,Bozhou 23680,Anhui,China)

机构地区：[1]亳州学院生物与食品工程系,安徽亳州236800 [2]安徽农业大学茶与食品学院,安徽合肥230000

出　　处：《信阳农林学院学报》2024年第4期89-94,99,共7页Journal of Xinyang Agriculture and Forestry University

基　　金：2022年安徽省创新创业计划(S202212926040);2022年亳州学院大学生创新创业计划(2022XJXM129);安徽省高等学校科学研究项目(自然科学类)(2022AH052410)。

摘　　要：以鸡胸肉为主要原料,通过调配、腌制和烘烤等工艺制作鸡肉脯。在单因素实验的基础上,用模糊数学方法结合响应面实验设计对新型鸡肉脯工艺进行优化,得到新型鸡肉脯的最佳工艺参数,并对肉脯的稳定性进行相关研究。结果表明:当鸡肉糜100 g、奇亚籽添加量2 g、甘草浸提液添加量为6 g、烘烤时间15 min、烘烤温度160℃时产品的品质最好。产品片形规则完整,色泽棕黄清亮,滋味咸淡适宜,口感软硬适中,咀嚼性良好。采用PA/PE膜真空包装与使用普通包装的鸡肉脯统一置于常温状态下贮藏1、7、14、28 d, PA/PE膜真空包装的产品品质未发生显著性变化,说明其在此条件下具有良好的贮藏稳定性。Using chicken breast as the main raw material,dried chicken slices was made through processes such as blending,pickling,and baking.On the basis of single factor experiments,using fuzzy mathematics method combined with response surface experimental design to optimize the process of the new type of dried chicken slices,and conduct related research on the stability.The results showed that:Chia seed was added at 2 g,licorice extract was added at 6 g,baking time was 15 minutes,and baking temperature was 160 C.The quality of dried chicken slices presents a regular and complete shape,a bright brown color,a suitable salty taste,a moderate soft and hard taste,and good chewiness.The dried chicken slices packaged with PA/PE film vacuum packaging and ordinary packaging were stored at room temperature for 1,7,14,and 28 days.The product quality of PA/PE film vacuum packaging did not show significant changes,indicating that it has good storage stability.

关 键 词：鸡肉脯 模糊数学感官评定 响应面优化 稳定性 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]