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正交试验优化猪肉脯感官品质
引用本文:鲁耀彬,张芸,吴文锦,熊光权,乔宇,廖李,李新,汪兰.正交试验优化猪肉脯感官品质[J].肉类研究,2012,26(8):17-21.
作者姓名:鲁耀彬  张芸  吴文锦  熊光权  乔宇  廖李  李新  汪兰
作者单位:1. 湖北省农业科学院农产品加工与核农技术研究所,湖北省农业科技创新中心农产品加工研究分中心,湖北武汉 430064;武汉工业学院食品科学与工程学院,湖北武汉 430023
2. 湖北经济学院旅游与酒店管理学院,湖北武汉,430205
3. 湖北省农业科学院农产品加工与核农技术研究所,湖北省农业科技创新中心农产品加工研究分中心,湖北武汉 430064
摘    要:以新鲜猪肉为原料,结合感官评定方法,通过单因素试验和正交试验分析红曲色素、酱油、白糖添加量对猪肉脯产品色泽特性的影响,并研究腌制时间、烤制时间、肉片厚度、食盐与复合磷酸盐添加量对其质构特性的影响,从色泽和质地两方面对猪肉脯产品的感官品质进行优化。结果表明猪肉脯最优工艺参数为:猪后腿肉1kg,食盐16g,白砂糖90g,老抽35g,复合磷酸盐3g,红曲色素0.5g,腌制时间45min,烤制时间10min。

关 键 词:正交试验  猪肉脯  工艺  色泽  质构

Optimization of Processing Conditions to Improve the Quality of Pork Jerky by Orthogonal Array Design
LU Yao-bin,ZHANG Yun,WU Wen-jin,XIONG Guang-quan,QIAO Yu,LIAO Li,LI Xin,WANG Lan.Optimization of Processing Conditions to Improve the Quality of Pork Jerky by Orthogonal Array Design[J].Meat Research,2012,26(8):17-21.
Authors:LU Yao-bin  ZHANG Yun  WU Wen-jin  XIONG Guang-quan  QIAO Yu  LIAO Li  LI Xin  WANG Lan
Affiliation:1. Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Sub-center of Farm Products Processing Research, Hubei Innovation Center of Agricultural Science and Technology, Wuhan 430064, China; 2. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 3. College of Tourism and Hotel Management, Hubei University of Economics, Wuhan 430205, China)
Abstract:Seasonings and curing conditions for producing pork jerky were optimized to improve color parameters, sensory evaluation score and texture (shear force) by one-factor-at-a-time and orthogonal array designs. The optimal conditions for production of pork jerky were determined as follows: 1 kg of pork was added with 16 g of salt, 90 g of salt, 90 g of white sugar, 35 g of soy sauce, 3 g of compound phosphate and 0.5 g of monascorubin, cured for 45 rain and roasted for 10 min.
Keywords:orthogonaltest  porkjerky  process  color  texture
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