现代食品科技2012，Vol.28Issue(2)：172-175,4.
响应面分析法优化盐焗骨泥鸡肉肠配方的研究
Optimization of Formula of Salted Bone Paste Chicken Sausage by Response Surface Analysis
摘要
Abstract
In order to produce better gel strength of salted bone paste chicken sausage, the effects of addition levels of bone paste butt, pork/total meat and modified starch/total starch on gel strength were explored to optimize formula of salted bone paste chicken sausage by response surface analysis (RSA) on the basis of single-factor experiments. The particle size of bone paste was 30-50 μm. On the base of the basic formula (meat 40%, starch 6%), the optimal formula was determined as bone paste butt 2.28 % (db), pork/total meat 0, and modified starch/total starch 0.47. With the optimal formula, the gel strength of salted bone paste chicken sausage was 3787.59 g-mm.关键词
鸡肉肠/凝胶强度/骨泥/淀粉/响应面分析Key words
chicken sausage/ gel strength/ bone paste/ starch/ response surface analysis引用本文复制引用
刘媛,阮征,李汴生,陈坚成,郭伟波,林光明..响应面分析法优化盐焗骨泥鸡肉肠配方的研究[J].现代食品科技,2012,28(2):172-175,4.基金项目
广东省教育部产学研结合项目(2011A090200041) （2011A090200041）
