| 亲水胶体在乳化肠体系的Plackett-Burman 法筛选中的应用 |
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| 引用本文： | 钱毅玲,赵谋明,赵强忠.亲水胶体在乳化肠体系的Plackett-Burman 法筛选中的应用[J].食品科学,2009,30(22):192-196. |
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| 作者姓名： | 钱毅玲 赵谋明 赵强忠 |
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| 作者单位： | 华南理工大学轻工与食品学院 |
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| 基金项目： | 2006 年广东省- 教育部(中山市)产学研结合专项资金项目(2006D90202001)；国家自然科学基金项目(20806030) |
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| 摘 要： | 为改善乳化肠凝胶品质，采用Plackett-Burman(PB)试验设计方法对广泛应用于食品加工的8 种亲水胶体进行筛选，并对筛选出来的亲水胶体进行凝胶品质实验验证。PB 试验设计与统计分析表明：卡拉胶、黄原胶和结冷胶是改善乳化肠凝胶强度、质构特性和持水性的3 个关键因素。验证实验表明：单独添加卡拉胶、黄原胶和结冷胶均能使乳化肠的凝胶品质有一定程度的提高。这表明Plackett-Burman 试验设计方法是一种能够高效准确可靠的应用于肉制品外加亲水胶体筛选的统计学方法。
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| 关 键 词： | 乳化肠 Plackett-Burman试验设计 凝胶品质 |
| 收稿时间： | 2008-12-04 |
Screening of Hydrocolloids Added to Emulsion-type Sausage Using Plackett-Burman Design |
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| QIAN Yi-ling,ZHAO Mou-ming,ZHAO Qiang-zhong.Screening of Hydrocolloids Added to Emulsion-type Sausage Using Plackett-Burman Design[J].Food Science,2009,30(22):192-196. |
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| Authors: | QIAN Yi-ling ZHAO Mou-ming ZHAO Qiang-zhong |
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| Affiliation: | (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) |
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| Abstract: | Plakett-Burman (PB) design was applied to screen eight hydrocolloids commonly added in food process for the purpose of improving gel qualities of emulsion-type sausage. Carrageenan, xanthan and gellan gum were verified to significantly improve three key factors on gel quality such as gel intensity, texture property and water-holding capacity of emulsion-type sausage. Individual addition of carrageenan, xanthan and gellan gum could enhance gel qualities of emulsion-type sausage in a certain extent. Therefore, Plakett-Burman design is an efficient, accurate and reliable statistical method for screening hydrocolloids. |
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| Keywords: | emulsion-type sausage Plakett-Burman design gel quality |
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