Effect of mixed phosphate, soybean protein isolate and k-carrageenan on yield of chicken sausage | 复合磷酸盐、大豆分离蛋白、卡拉胶对鸡肉肠出品率的影响
2011
Hao Juan, Northwest Agriculture and Forestry University, Yangling (China), College of Food Science and Engineering | Ding Wu_, Northwest Agriculture and Forestry University, Yangling (China), College of Food Science and Engineering
chinois. 研究复合磷酸盐、大豆分离蛋白、卡拉胶对鸡肉肠出品率的影响，为鸡肉肠的加工生产提供参考。以复合磷酸盐、大豆分离蛋白、卡拉胶为自变量，以鸡肉肠出品率为响应值，采用中心组合设计的方法，以出品率最大为目标，对鸡肉肠生产中添加物复合磷酸盐、大豆分离蛋白、卡拉胶的最佳配方进行优化，并建立二次多项式预测模型。复合磷酸盐、卡拉胶对鸡肉肠出品率有极显著影响（P＜0.01），大豆分离蛋白对鸡肉肠出品率有显著影响（P＜0.05）。优化得到鸡肉肠生产的最佳配方为：复合磷酸盐3.4 g/kg，大豆分离蛋白69.3 g/kg，卡拉胶5.0 g/kg。在此条件下，鸡肉肠出品率达到100.87%。
Afficher plus [+] Moins [-]anglais. The effects of mixed phosphate, soybean protein isolate and k-carrageenan on yield of chicken sausage were studied to provide a reference for the processing of chicken sausage. To optimize the best ratio, mixed phosphate, soybean protein isolated, k-carrageenan were used as the independent variables, yield of chicken sausage as response value, the maximum yield as target, then a predictive polynomial quadratic model was set up by means of central composite design. Results showed that mixed phosphate and a-carrageenan have significant impact on the yield of chicken sausage (P0.01), while soybean protein isolate has effect (P＜0.05). The best ratio of additives for producing chicken sausage was optimized: mixed phosphate 3.4 g/kg, soybean protein isolate 69.3 g/kg, k-carrageenan 5.0 g/kg. Under these conditions, the yield of chicken sausage is up to 100.87%.
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