摘要
以50日龄左右宁夏滩羊羔肉为原料,在传统的蒸羊羔肉加工基础上,选取食盐、姜末、大料、料酒添加量为影响因素,以感官评价、亚硝酸盐为响应值,应用Box-behnken中心组合试验设计建立数学模型,进行响应面法(response surface methodology,RSM)分析。结果表明清蒸羊羔肉工艺配方的优化条件为食盐添加量11.72g/kg、姜粉19.32g/kg、大料1.58g/kg、料酒2.09g/kg,在此优化条件下,感官评分为96分,亚硝酸盐含量为3.68mg/kg。
Lamb meat from approximately 50-day-old Ningxia Tan Sheep was steamed by the traditional method with the addition of salt, bruised ginger, star anise and cooking wine. The relationships between the sensory score or nitrite content of steamed lamb and the amounts of the four kinds of flavoring materials added to 1000 g of fresh mutton were modeled based on a three-level Box-behnken experimental design and investigated by response surface analysis. The results showed that the optimal amounts of salt, bruised ginger, star anise and cooking wine added to 1000 g of fresh mutton were determined to be 11.72, 19.32, 1.58 g and 2.09 g, respectively, resulting in a sensory score of 96 and a nitrite content of 3.68 mg/kg.
出处
《肉类研究》
2011年第9期15-20,共6页
Meat Research
基金
宁夏回族自治区重大科技攻关与示范项目
