烟熏液辅助腌制液熏腊肉生产工艺优化及其对产品品质的影响OA北大核心CSTPCD
Optimization of the Production Process of Liquid-Smoked Bacon Using Liquid Smoke-Assisted Curing and Its Impact on Product Quality
为提高液熏腊肉风味品质及生产效率,以液熏腊肉为研究对象,改进烟熏液的传统使用方式,探究烟熏液辅助腌制液熏腊肉的加工工艺.以烟熏液体积分数、烟熏液添加量、腌制时间和烘烤时间为单因素影响因子,感官评分为响应值,进行响应面优化分析,与传统湘西腊肉品质进行对比,并采用偏最小二乘判别分析(partial least squares-discriminant analysis,PLS-DA)对液熏腊肉烘烤过程中滋味物质的变化进行综合评价.结果表明:液熏腊肉最…查看全部>>
In order to improve the flavor quality and production efficiency of liquid-smoked bacon,the traditional use of liquid smoke was improved and the production process with liquid smoke-assisted curing was optimized by response surface methodology.The independent variables were volume fraction and addition level of liquid smoke,curing time and roasting time.The response was sensory scores.The quality of liquid-smoked bacon was compared with that of traditional b…查看全部>>
李军年;全威;娄爱华;刘焱;沈清武
湖南农业大学食品科学技术学院,湖南长沙 410000湖南农业大学食品科学技术学院,湖南长沙 410000湖南农业大学食品科学技术学院,湖南长沙 410000湖南农业大学食品科学技术学院,湖南长沙 410000湖南农业大学食品科学技术学院,湖南长沙 410000
轻工业
液熏腊肉响应面游离氨基酸呈味核苷酸偏最小二乘判别分析
liquid-smoked baconresponse surface methodologyfree amino acidsflavor nucleotidespartial least squares-discriminant analysis
《肉类研究》 2024 (2)
17-27,11
湖南省高新技术产业科技创新引领计划(科技攻关类)项目(2020GK2010)
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