摘要
研究了温度、时间和pH值对叶绿素的影响,并对芹菜粉在肉制品中的应用效果进行了测定。首先通过单因素实验得出每个因素的适宜范围,然后,根据Box-Behnken中心组合设计原理,采用3因素3水平的响应面分析法,运用Design-Expert分析软件对试验数据进行响应面分析。结果显示:以上3个因素均能对叶绿素的稳定性产生影响,只是作用存在差异性。最后,通过响应曲面法筛选得到的工艺参数为:温度为56℃,时间为50min,pH值为2.88。芹菜粉对促进肉制品色泽的生成具有一定作用,并能显著降低肉制品中亚硝酸盐的残留量。
The stability of the chlorophyll in the processing of celery and its effect on the meat products were studied. Temperature,time and pH were three main factors. Box-Behnken central composite design was used to optimize the experiment based on the single factor experiment results. The result showed that three factors can affect the stability of the chlorophyll. Through the response surface method, the optimal processing conditions were ： 56℃ for 50min at pH 2. 88. The celery powder which added into the meat product helped the formation of meat color and reduced the residual nitrite greatly.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第8期178-183,共6页
Food and Fermentation Industries
基金
国家自然科学基金课题(31071569)
关键词
芹菜粉
叶绿素
硝酸盐
肉制品
celery powder, chlorophyll, nitrate, meat products
