食品科学2016，Vol.37Issue(14)：6-10,5.DOI:10.7506/spkx1002-6630-201614002
滚揉工艺对调理鸡胸肉制品出品率的影响
Effects of Tumbling on Finished Product Yield of Prepared Chicken Breast Meat Products
摘要
Abstract
This experiment was performed to investigate the effects of combined treatment of tumbling distance, temperature and vacuum degree on finished product yield of prepared chicken breast meat products. On the basis of single-factor experiments, the Box-Behnken response surface methodology was applied to optimize the parameters. Results indicated that the quadratic polynomial regression model established had a good iftness (R2=0.848 9). The ifnished product yield of prepared chicken breast meat products was signiifcantly inlfuenced by the interaction of vacuum degree and temperature (P<0.05). The optimum conditions were determined as follows:tumbling distance, 4 000 m;temperature, 1℃and vacuum degree, 0.07 MPa. Under these conditions, the ifnished product yield was 98.32%.关键词
调理鸡胸肉/滚揉里程/真空度/响应面/出品率Key words
chicken breast meat products/tumbling distance/vacuum degree/response surface methodology/ifnished product yield分类
轻工业引用本文复制引用
刘梦娟,蔡云洁,梁子豪,邓绍林,徐幸莲..滚揉工艺对调理鸡胸肉制品出品率的影响[J].食品科学,2016,37(14):6-10,5.基金项目
国家自然科学基金面上项目（31471601）；国家现代农业产业技术体系建设专项 （）
