食品工业科技Issue(11)：354-357,4.
响应面法优化复合食品添加剂对猪肉蒸煮出品率的研究
Optimization of compound food additives for the yield of cooking pork by response surface methodology
摘要
Abstract
In order to improve pork water-holding capacity,using the yield of cooking pork as evaluation index,sodium tripolyphosphate（STP）,sodium pyrophosphate（SAP）and sodium hexametaphosphate（HMP）were mixed as compound phosphate food additive by a ratio of 4∶ 3∶ 2 applied to the meat,the predicted yield of cooking pork was 85.47%.The effects of compound phosphates,transglutaminase,isolated soy protein and carrageenan on the yield of cooking pork was discussed through Box-Benhnken response surface analysis on the basis of single-factor experiments.The results showed that the optimal additive amount were obtained as follows：the addition of compound phosphates（STP∶ SAP∶ HMP=4∶ 3∶ 2）0.36%,the content of Transglutaminase（TG）0.60%,the content of carrageen 0.20% and the content of isolated soy protein 0.41%.Under these conditions,the predicted yield of cooking pork was 89.5311%,which was consistent with the average value 89.1%±0.4% from verification tests.关键词
复合磷酸盐/谷氨酰胺转胺酶/出品率/响应面分析法Key words
compound phosphate/Transglutaminase（TG）/yield of pork product/response surface methodology分类
轻工纺织引用本文复制引用
田亮,王修俊,王文平,牛立群,马桂英..响应面法优化复合食品添加剂对猪肉蒸煮出品率的研究[J].食品工业科技,2011,(11):354-357,4.基金项目
贵州省工业攻关项目（黔科合GY字（2008）3018） （）
贵州省科技厅工业攻关项目 （）
贵州省社会发展攻关项目（黔科合GY字（2010）3041） （）
贵阳市科技重大专项 （）
