摘要
采用响应面分析法优化冷鲜牛肉可食性涂层的组成,有效延长其货架期。研究以冷鲜牛肉的硫代巴比妥酸值为考察对象,采用响应面分析法研究由大豆分离蛋白、豌豆淀粉和三乙酸甘油酯制备的可食性涂层对冷鲜牛肉品质的影响,进一步对响应面分析优化结果进行实验验证,两者误差为7.3%,证明响应面分析法的结果真实可靠。因此,冷鲜牛肉可食性涂层的最佳组成为大豆分离蛋白(3.00%)、豌豆淀粉(3.24%)和三乙酸甘油酯(1.21%)。
An edible coating of chilled beef was optimized by the surface response analysis to extent its shelf life. The soybean protein isolate, pea starch, and glycerol triacetate content was optimized with TBA value as the response. Moreover, the result of the surface response analysis was validated by the experiment with a deviation of 7.3%. Therefore, the optimal composition of the edible coating was soybean protein isolate （3.00%）, pea starch （3.24%）, and glycerol triacetate （1.21%）.
出处
《食品科技》
CAS
北大核心
2012年第1期116-119,共4页
Food Science and Technology
基金
北京市优秀人才(2010D002020000012)
