摘要
为了提高肉制品的腌制效率,采用脉动正负压腌制技术,以鸭胸肉为原料,选取压力值、真空度、脉动比(真空保持时间/加压保持时间)为影响因素,以腌制过程中鸭肉盐吸收量为响应值,在单因素实验基础上,根据中心组合(Box-Behnken)实验设计原理,对脉动正负压技术在鸭肉腌制中的工艺参数进行优化。结果表明脉动正负压腌制最佳工艺条件:压力值为0.12MPa、真空度为0.084MPa、脉动比为1.56,在此条件下腌制后的鸭肉中的盐分含量理论值为3.71%,实验验证值为3.65%,相对误差为1.64%,说明采用响应面优化得到的脉动正负压腌制鸭肉的工艺参数准确可靠,为鸭肉的快速腌制提供了一定的技术参考。
To improve the salting efficiency, the pulsed accelerate the salting process. With the salt content of vacuum and pressure combined brining was applied to duck breast muscle as the response value, the effect of pressure,vacuum and vacuum holding time/pressure holding time on the salt contents of duck breast meat were studied by single factor design. Based on the single factor experiments, the pulsed vacuum and pressure combined brining were optimized by response surface methodology according to the Box-Behnken central composite designs experiment. Results showed that the optimum parameters for pulsed vacuum and pressure combined brining were at the pressure of 0.12MPa,vacuum of 0.084MPa, and the vacuum holding time/pressure holding time of 1.56.Under these conditions,the predicted salt content and the actual salt content were 3.71% and 3.65% respectively,the deviation was 1.64%.The optimized of the pulsed vacuum and pressure combined brining parameters of salted duck by response surface analysis methods was accurate and reliable, which gaved a technical reference for the fast salting of duck muscle.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第5期213-217,共5页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(31271891)
江苏省水产三新工程项目(J2012-4)
江苏省农业科技自主创新资金(CX(13)3081)
关键词
鸭肉
脉动正负压
快速腌制
响应面法
duck meat
pulsed vacuum and pressure technology
fast salting
response surface methodology
