肉制品中亚硝酸钠残留量预测模型的建立

通过对试验数据的统计分析,得到肉糜制品在不添加和添加异抗坏血酸钠500mg/kg情况下亚硝酸钠残留量的预测模型:Y=12.588+0.598X1-0.626X2和Y=13.096+0.381X1-0.363X2,其中Y,X1,X2分别为亚硝酸钠残留量(mg/kg),亚硝酸钠添加量(mg/kg),肉中总色素含量(mg/kg)。试验还得到干腌肉块亚硝酸钠残留量的预测模型,y=45.136+0.181x1-1.306x2-0.342x3,其中y为亚硝酸钠残留量(mg/kg),x1、x2、x3分别为亚硝酸钠添加量(mg/kg),腌制时间(d)和总色素含量(mg/kg)。

Predictive mathematic models of sodium nitrite residue in meat products

Predictive mathematicm odelso f sodium nitriter esiduei n minced meatp roducts andd ry-curedm eatcutw ered evelopeda ccordingt ot hes tatistical analysiso ft hed ata obtainedf romt his study. Asf or mincedmeat produts without and with sodium erythorbate 500 mg/kg were: Y=12.588+0.598X1-0.626X2and Y=13.096+0.381X1-0.363X2 respectively, in which Y was sodium nitrite residue(mg/kg), X1was the added amount of sodium nitrite (mg/kg), X2 was total heme pigment (mg/kg). As dry-cured meatcut concerned, the predictive mathematic model was: y=45.136+0.181x1-1.306x2-0.342x3,where y was sodium nitrite residue(mg/kg) x1、x2、x3 were the added amount of sodium nitrite (mg/kg),the curing time(d) , and total heme pigment (mg/kg) respectively.