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| 响应面法优化新型鱿鱼肉肠的加工工艺 | |
| 引用本文： | 戴志远,杨莹,王宏海,杨荣华,卢延斌,董明敏,王奋芬.响应面法优化新型鱿鱼肉肠的加工工艺[J].中国食品学报,2011,11(3). |
| 作者姓名： | 戴志远 杨莹 王宏海 杨荣华 卢延斌 董明敏 王奋芬 |
| 作者单位： | 1. 浙江工商大学水产品加工研究所,杭州,310012 2. 宁波大学生命科学和生物工程学院,浙江宁波,315211 3. 浙江省海洋开发研究院,浙江舟山,316100 |
| 基金项目： | 国家科技支撑计划，浙江省厅市会商项目 |
| 摘 要： | 本文研究淀粉、鸡肉、猪肉和鱿鱼对新型鱿鱼肉肠品质的影响.以淀粉、鸡肉、猪肉和鱿鱼丁的添加量为考察因素,凝胶强度为主要考察指标,进行单因素和二次回归正变旋转组合试验.由试验所得最佳工艺条件为淀粉20.5%,鸡肉19.0%,猪肉125%,鱿鱼丁7.0%. |
| 关 键 词： | 淀粉 鸡肉 猪肉 鱿鱼丁 凝胶强度 |
Optimization of Processing Technolgy for Recombined Product from Fish Flesh and Squid by Response Surface Method |
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| Dai Zhiyuan,Yang Ying,Wang Honghai,Yang Ronghua,Lü Yanbing,Dong Mingmin,Wang Fenfen.Optimization of Processing Technolgy for Recombined Product from Fish Flesh and Squid by Response Surface Method[J].Journal of Chinese Institute of Food Science and Technology,2011,11(3). | |
| Authors: | Dai Zhiyuan Yang Ying Wang Honghai Yang Ronghua Lü Yanbing Dong Mingmin Wang Fenfen |
| Affiliation: | Dai Zhiyuan1 Yang Ying1 Wang Honghai1 Yang Ronghua1 Lu Yanbing1 Dong Mingmin2 Wang Fenfen3 (1Institute of Aquatic Products Processing of Zhejiang Gongshang University,Hangzhou 310012 2College of Life Science and Biotechnology,Ningbo University,Ningbo 315211,Zhejiang 3Institute of Ocean Development of Zhejiang Province,Zhoushan 316100,Zhejiang) |
| Abstract: | This paper investigated the effect of starch,chicken,pork and squid on gel strength and characters of fish sausages.Using different addition of starch,chicken meat,pork and squid as investigation factors,gel strength as main index,the single factor and quadratic regression orthogonal rotatory combination experiment were carried out,and the Response Surface Methodology experiment was designed to investigate the effect of three different types of additives on gel strength.Results showed that the optimal condi... |
| Keywords: | starch chicken meat pork squid gel strength |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |