| 正交试验优化低钠火腿肠生产的复合配比 |
| |
| 引用本文： | 凌云霄,殷嘉忆,蔡克周,王旗,姜绍通,陈从贵.正交试验优化低钠火腿肠生产的复合配比[J].肉类研究,2013,27(3):17-21. |
| |
| 作者姓名： | 凌云霄 殷嘉忆 蔡克周 王旗 姜绍通 陈从贵 |
| |
| 作者单位： | 合肥工业大学生物与食品工程学院,安徽省农产品精深加工重点实验室,安徽合肥 230009 |
| |
| 基金项目： | 淮北市重大科技攻关项目，中央高校基本科研业务专项 |
| |
| 摘 要： | 通过添加钠盐替代物开发低钠肉制品选用氯化钾、氯化钙部分替代氯化钠添加到肉制品中,并加入大豆分离蛋白,通过单因素与正交试验,研究生产低钠火腿肠的最佳复合配比.结果显示:替代量分别为28％和8％的氯化钾、氯化钙作为复合替代盐,并添加1.5％的大豆分离蛋白制做的火腿肠品质最好.
|
| 关 键 词： | 低钠肉制品 氯化钾 氯化钙 大豆分离蛋白 |
Optimizing the Formulation of Low-Salt Pork Sausages by Orthogonal Array Design |
| |
| LING Yun-xiao
,
YIN Jia-yi
,
CAI Ke-zhou
,
WANG Qi
,
JIANG Shao-tong
,
CHEN Cong-gui.Optimizing the Formulation of Low-Salt Pork Sausages by Orthogonal Array Design[J].Meat Research,2013,27(3):17-21. |
| |
| Authors: | LING Yun-xiao YIN Jia-yi CAI Ke-zhou WANG Qi JIANG Shao-tong CHEN Cong-gui |
| |
| Affiliation: | Anhui Province Key Laboratory for Agricultural Processing Product, School of Biotechnology and Food Engineering,
Hefei University of Technology, Hefei 230009, China |
| |
| Abstract: | In the present study, low-salt pork sausages were created by partial addition of potassium chloride and calcium chloride as salt substitutes in the presence of soy protein isolate （SPI）. Following one-factor-at-a-time experiments, an orthogonal array design was used to establish the optimum formulation of low-salt pork sausages, The results obtained indicated that low-salt pork sausages with 28% potassium chloride, 8% calcium chloride and 1.5% SPI had the best quality. |
| |
| Keywords: | low-salt pork meat potassium chloride calcium chloride soy protein isolate (SPI) |
| 本文献已被 维普 万方数据 等数据库收录！ |
| 点击此处可从《肉类研究》浏览原始摘要信息 |
|
点击此处可从《肉类研究》下载全文 |
|
