中国食品添加剂Issue(1)：197-205,9.
响应面法优化复合食品添加剂对猪肉蒸煮出品率工艺研究
Optimization of compound food additives for the yield of cooking pork by response surface methodology
摘要
Abstract
In order to improving pork product rate of cooking, sodium tripolyphosphate (STP), sodium pyrophosphate (SAP) and sodium hexametaphosphate ( HMP) were mixed as compound phosphate food additive by a ratio of 4 : 3 : 2. Using the yield of cooking pork as evaluation index, the effects of compound phosphates, transglutaminase, isolated soy protein and carrageenan on the yield of cooking pork was discussed through Box - Benhnken response surface a-nalysis on the basis of single - factor experiments. The results shown 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. 2% and the content of isolated soy protein 0. 41%. Under these conditions, the predicted the 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 phosphat/ 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工艺研究[J].中国食品添加剂,2012,(1):197-205,9.基金项目
贵州省工业攻关项目(黔科合GY字(2008) 3018) （黔科合GY字(2008）
贵州省科技厅工业攻关项目(黔科合GY [2009] 3052) （黔科合GY [2009] 3052）
贵州省社会发展攻关项目(黔科合GY字(2010) 3041) （黔科合GY字(2010）
贵阳市科技重大专项[2010]筑科农合同字第8-2号. （）
