| 响应曲面法优化冷鲜鸡的加工工艺 |
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| 引用本文： | 戴阳军,;张卫东,;沈燕君. 响应曲面法优化冷鲜鸡的加工工艺[J]. 扬州大学烹饪学报, 2014, 0(4): 39-43 |
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| 作者姓名： | 戴阳军, 张卫东, 沈燕君 |
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| 作者单位： | [1]常熟理工学院生物与食品工程学院,江苏常熟215500; [2]吴江震泽动物防疫站,江苏吴江215200 |
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| 基金项目： | 2013年吴江市科技计划（农副产品精深加工）WN201323 |
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| 摘 要： | 采用单因素试验方法，选用冷鲜鸡的挥发性盐基氮（TVB—N）的值和感官评分为响应值，以荷叶提取物浓度、冰水浸泡时料液比、风冷时间为影响因素进行响应曲面设计，通过对影响冷鲜鸡品质较显著的因素进行分析优化，得到冷鲜鸡的最佳加工工艺参数为：荷叶提取物浓度为0．7g／mL，冰水浸泡时料液比为1：5．42，风冷时间为2．9h，包装时真空度为-0．06Mpa。
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| 关 键 词： | 响应曲面法 冷鲜鸡 工艺优化 挥发性盐基氮(TVB—N) 感官评分 |
Optimization of the Processing of Chilled Chicken by Response Surface Methodology |
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| Affiliation: | DAI Yang-jun, ZHANG Wei-dong, SHEN Yan-jun(1. School of Biotechnology and Food Engineering, Changshu Institute of Technology, Changshu 215500, Jiangsu, China; 2. Animal Epidemic Prevention Station of Zheze, Wujiang 215200, Jiangsu, China) |
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| Abstract: | By experimenting one factor at a time and adopting TVB-N and sensory evaluation of the chilled chicken as response value, Response Surface Methodology （RSM） is applied to analyze and optimize impact factors concerning the quality of chilled chicken such as lotus leaf extracts concentration, liquid to solid ratio when the chicken is socked in ice water, and cooling time. The results show that the optimum parameters for the processing of chilled chicken are： lotus leaf extracts concentration 0.7g/mL, liquid to solid ratio 1：5.42, eooling time 2.90h, vacuum degree for packaging -0.06Mpa. |
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| Keywords: | RSM chilled chicken process optimization TVB-N sensory evaluation |
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