| 响应面试验优化兔肉滚揉腌制工艺 |
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| 引用本文： | 王兆明,贺稚非,余 力,黄 瀚,王 珊,徐明悦,李洪军.响应面试验优化兔肉滚揉腌制工艺[J].食品科学,2015,36(18):53-57. |
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| 作者姓名： | 王兆明 贺稚非 余 力 黄 瀚 王 珊 徐明悦 李洪军 |
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| 作者单位： | 1.西南大学食品科学学院，重庆 400716；2.重庆市特色食品工程技术研究中心，重庆 400716 |
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| 基金项目： | 国家兔产业技术体系肉加工与综合利用项目（CARS-44-D-1）；公益性行业（农业）科研专项（201303144） |
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| 摘 要： | 在单因素试验基础上，研究滚揉里程、液肉百分比、复合磷酸盐添加量对腌制液吸收百分比和出品率的影响。通过Box-Behnken试验设计和响应面分析法确定兔肉真空滚揉腌制的最佳工艺。结果表明：兔肉最佳滚揉腌制工艺为滚揉里程351 m、液肉百分比38%、复合磷酸盐添加量0.37%，在此条件下得到腌制液吸收百分比为31.97%，出品率为98.83%。
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| 关 键 词： | 兔肉 滚揉腌制 Box-Behnken设计 响应面法 |
Applying Response Surface Methodology to Optimize Tumbling Process of Rabbit Meat |
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| WANG Zhaoming,HE Zhifei,YU Li,HUANG Han,WANG Shan,XU Mingyue,LI Hongjun.Applying Response Surface Methodology to Optimize Tumbling Process of Rabbit Meat[J].Food Science,2015,36(18):53-57. |
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| Authors: | WANG Zhaoming HE Zhifei YU Li HUANG Han WANG Shan XU Mingyue LI Hongjun |
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| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400716, China;
2. Chongqing Special Food Engineering and Technology Research Center, Chongqing 400716, China |
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| Abstract: | In order to optimize the vacuum tumbling process of rabbit meat, the effects of tumbling distance, marinade/
meat ratio and compound phosphate/meat ratio on marinade absorption rate and final product yield were researched by the
combined use of single factor experiments and response surface methodology based on Box-Behnken design. The results
showed that the optimal tumbling process was obtained at tumbling distance of 351 m, marinade/meat ratio of 38%, and
compound phosphate/meat ratio of 0.37%. Under these conditions, marinade absorption percentage was 31.97% and final
product yield was 98.83%. |
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| Keywords: | rabbit meat tumbling Box-Behnken design response surface methodology |
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