摘要
以确定冷鲜鸡胸肉的冰点温度,扩宽鸡胸肉冰点温度带为目的,对复合冰点调节剂进行优化研究。试验采用三因子五水平二次通用旋转组合试验设计方法,选取NaCl、山梨糖醇和麦芽糊精三种冰点调节剂为试验因子,以鸡胸肉冰点温度为指标建立数学模型,对鸡胸肉冰点调节剂最佳配比进行优化。结果表明,Na Cl可极显著降低鸡胸肉的冰点(p<0.01),山梨糖醇、麦芽糊精可显著降低冰点(p<0.05),NaCl与山梨糖醇、麦芽糊精分别存在协同交互作用。通过对模型进行优化分析,冰点调节剂的最佳配比为:Na Cl 5.42%,山梨糖醇7.36%,麦芽糊精10.36%。经冰点调节剂的调节,鸡胸肉冰点由-0.7℃降至-2.4℃,结果为冰温鸡肉加工及安全控制技术研究提供理论依据和技术支持。
In order to investigate and expend the scope of the freezing-point of fresh chilled chicken breast, blended freezingpoint regulators were optimized. The best freezing-point regulator of chicken breast was optimized by using quadratic regression rotational composite design of three factors and five levels. The regression mathematics model was established with Na Cl, sorbitol, and maltodextrin as main factors, the freezing-point as criteria. The results showed that Na Cl lowered the freezingpoint extremely significant（p〈0.01）, and sorbitol and maltodextrin lowered the freezing-point significantly（p〈0.05）. The Na Cl demonstrated synergistic interaction with sorbitol and maltodextrin respectively. With optimization of mathematics model, the best freezing-point regulator was that Na Cl 5.42%, sorbitol 7.36%, maltodextrin 10.36%. By using it, the freezing-point of chicken breast decreased from-0.7 ℃ to-2.4 ℃. It provided the theoretical basis and technical support for the study of processing and safety control technology of chicken in controlled freezing-point storage.
出处
《食品工业》
CAS
北大核心
2016年第5期16-19,共4页
The Food Industry
基金
2014年河南省扶持企业自主创新资金项目
关键词
冷鲜鸡胸肉
冰点
冰点调节剂
二次通用旋转组合设计方法
fresh chilled chicken breast
freezing-point
freezing-point regulator
quadratic regression rotational composite design
作者简介
通讯作者
