| 灌肠制品中亚硝酸钠残留量及肉品发色率预测模型的建立 |
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| 引用本文： | 李轶欣,王玉田,顾英.灌肠制品中亚硝酸钠残留量及肉品发色率预测模型的建立[J].食品工业科技,2010(2). |
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| 作者姓名： | 李轶欣 王玉田 顾英 |
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| 作者单位： | 辽宁医学院食品科学与工程学院,辽宁锦州,121001 |
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| 摘 要： | 通过对亚硝酸钠添加量、异抗坏血酸钠添加量及原料肉中总色素含量与亚硝酸钠残留量及肉品发色率之间的关系的研究,对实验数据进行了统计分析,建立了本研究范围内的亚硝酸钠残留量及肉品发色率的预测模型:Y1=17.082+0.181X1-0.017X2-0.026X3和Y2=58.466+0.007X1+0.033X2+0.022X3,其中Y1、Y2、X1、X2、X3分别代表亚硝酸钠残留量(mg/kg)、肉品发色率(%)、亚硝酸钠添加量(mg/kg)、异抗坏血酸钠添加量(mg/kg)、原料肉中的总色素含量(mg/kg)。
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| 关 键 词： | 灌肠制品 亚硝酸钠残留量 发色率 预测模型 |
Establishment of predictive mathematical models for residual sodium nitrite and chromogenic rate in sausage products |
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| LI Yi-xin,WANG Yu-tian,GU Ying.Establishment of predictive mathematical models for residual sodium nitrite and chromogenic rate in sausage products[J].Science and Technology of Food Industry,2010(2). |
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| Authors: | LI Yi-xin WANG Yu-tian GU Ying |
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| Affiliation: | LI Yi-xin,WANG Yu-tian,GU Ying (Liaoning Medical College,Institute of Food Science , Engineering,Jinzhou 121001,China) |
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| Abstract: | The trails studied the relationships among residuals sodium nitrite,chromogenic rate and the usage amount of sodium nitrite,the usage amount of sodium erythorbate,total heme pigment contents in sausage products under the conditions of laboratory. According to the statistical analysis of the data obtained from these trails,predictive mathematical models of residuals sodium nitrite and chromogenic rate in sausage products were established within range of study. As for residuals sodium nitrite and chromogenic ... |
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| Keywords: | sausage products residuals sodium nitrite chromogenic rate predictive mathematical models |
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