| 重组鹿肉制品工艺参数优化与特性研究 |
| |
| 引用本文： | 徐慧,周亚军,吴晖,余元善.重组鹿肉制品工艺参数优化与特性研究[J].现代食品科技,2011,27(8):980-984. |
| |
| 作者姓名： | 徐慧 周亚军 吴晖 余元善 |
| |
| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510640
2. 吉林大学生物与农业工程学院,吉林长春,130022 |
| |
| 摘 要： | 本研究以鹿肉、猪肉为原料,研制开发重组鹿肉制品.首先通过单因素试验研究各功能性添加物谷氨酰胺转胺酶(TG)、大豆蛋白、食盐、复合磷酸盐]和加工条件(酶作用温度、酶作用时间)对重组肉重组特性的影响.结果表明TG用量、大豆蛋白用量、食盐用量和酶作用温度对重组特性影响较大,酶作用时间和复合磷酸盐用量的影响较小.然后基于Bo...
|
| 关 键 词： | 鹿肉 重组肉制品 质构特性 因子分析 响应曲面分析 |
Optimization and Characteristics of Restructured Vension Product |
| |
| XU Hui,ZHOU Ya-jun,WU Hui,YU Yuan-shan.Optimization and Characteristics of Restructured Vension Product[J].Modern Food Science & Technology,2011,27(8):980-984. |
| |
| Authors: | XU Hui ZHOU Ya-jun WU Hui YU Yuan-shan |
| |
| Affiliation: | 1(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)(2.College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,China) |
| |
| Abstract: | In this study,a kind of restructured venison product was developed in which the venison and pork were taken as raw material.The effect of the functional additives(TG,soy protein,dairy salt,compound phosphate) and processing conditions(the operative temperature and time of TG) on the restructured property were studied by single factor test.The content of transglutaminase(TG),soy protein,dairy salt and the operative temperature of TG showed higher effects on the characteristics of the vension product than the other factors.Based on Box-Behnken design,the best the content of TG,soybean protein and dairy salt were dermined as 1.15%,3.36% and 2.06%,respectively.And the optimum operative temperature of TG was found as 42.68 ℃. |
| |
| Keywords: | vension recombinant meat product texture properties factor analysis method response surface methodology |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
