肉类研究Issue(4)：26-30,5.DOI:10.7506/rlyj1001-8123-201504006
响应面法优化青豆复合鸡肉香肠的工艺条件
Optimization of Process for the Production of Chicken Sausage with Added Green Soybean by Response Surface Analysis
鞠斌 1巴吐尔·阿不力克木 1刘雅娜1
作者信息
- 1. 新疆农业大学食品科学与药学学院,新疆乌鲁木齐 830052
- 折叠
摘要
Abstract
In this study, we reportthe optimization of process conditions for the production of chicken sausage with added green soybean using combination of single factor design and response surface methodology. A quadratic regression model equation was developed indicating the effect of salt concentration, curing time and green soybean concentration on nitrate residue using Box-Behnken design. Results showed that 2.54% salt, 36 h curing and 10.84% green soybean were optimum for the minimum level of nitrate residue. Overall, the sausage obtained under these conditions had the best color and taste.关键词
青豆/复合香肠/响应面分析法/工艺优化Key words
green soybean/sausage/response surface analysis/process optimization分类
轻工纺织引用本文复制引用
鞠斌,巴吐尔·阿不力克木,刘雅娜..响应面法优化青豆复合鸡肉香肠的工艺条件[J].肉类研究,2015,(4):26-30,5.
