恰玛古复合鸡肉烟熏香肠加工工艺优化

采用响应面法对恰玛古复合鸡肉烟熏香肠的加工工艺进行优化，以感官评分、亚硝酸盐残留量、持水力为指标，对食盐添加量、恰玛古添加量及烟熏时间进行单因素试验，在此基础上进行Box-Behnken响应曲面设计，并构建回归方程，得到最佳工艺参数。结果表明：食盐添加量、恰玛古添加量和烟熏时间对恰玛古复合鸡肉香肠的感官评分、亚硝酸盐残留量和持水力影响显著；确定出恰玛古复合鸡肉烟熏香肠的最佳工艺为食盐添加量2.98%、恰玛古添加量9.89%、烟熏时间2.4 h，此时产品中亚硝酸盐残留量最低，持水力较好，色泽、滋气味、口感、组织状态最佳。

Optimization of Processing Conditions for Production of Smoked Chicken Sausage with Added Turnip(Brassica rapa) Roots

The response surface methodology was used to optimize the processing of smoked chicken sausage with added turnip (Brassica rapa) roots. Sensory score, nitrite residue and water-holding capacity (WHC) as a function of the amounts of salt and turnip roots added and smoking time were studied by the one-factor-at-a-time method. On this basis, a Box-Behnken response surface design was used to develop a regression equation in order to obtain the optimal process parameters. The results showed that all three variables had a significant effect on sensory score, nitrite residue and WHC. Addition of 2.98% salt and 9.89% turnip roots and a smoking time of 2.4 h were found to be the optimal processing conditions to obtain the lowest nitrite residue, higher WHC, and best color, taste, odor, mouthfeel and tissue characteristics.