响应面法优化牛肝肠加工配方
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摘要
为改善牛肝肠食用品质,提高牛肝脏的利用率以及营养和经济价值,试验以新鲜牛肝脏为原料,以感官评分为考察指标,研究牛肝肠加工过程中不同添加量的淀粉、大豆蛋白、卡拉胶对牛肝肠品质的影响。通过单因素试验和响应面分析,确定牛肝肠配方的最佳比例为(占牛肝重):淀粉4.8%,大豆蛋白6.0%,卡拉胶0.6%。各因素对牛肝肠感官评价的影响大小顺序依次为:卡拉胶、淀粉、大豆蛋白。试验所得牛肝肠弹性良好,味道鲜美,风味独特,可接受性高,为牛肝的开发利用提供了理论依据。
In order to improve the quality of bovine liver sansage, increase the utilization rate, nutrition and economic value of bovine liver, experiment with fresh bovine liver as raw material, by sensory evaluation as examining index. Study on the effects of different addition of starch, soy protein, carrageenan to the texture of bovine liver sansage. Through the analysis of single factor experiment and response surface, best formula was showed which effect the texture of bovine liver sansage: starch 4.8%%, soy protein 6.0%, carrageenan 0.6%. The order of factors that influenced the texture of bovine liver sansage as follows: starch, soy protein, carrageenan. The test results showed that bovine liver sansage is fleshcolor, good elasticity, taste delicious, unique flavor, high acceptance, and provided the theoretical basis for the development and utilization of cattle by-products.
In order to improve the quality of bovine liver sansage, increase the utilization rate, nutrition and economic value of bovine liver, experiment with fresh bovine liver as raw material, by sensory evaluation as examining index. Study on the effects of different addition of starch, soy protein, carrageenan to the texture of bovine liver sansage. Through the analysis of single factor experiment and response surface, best formula was showed which effect the texture of bovine liver sansage: starch 4.8%%, soy protein 6.0%, carrageenan 0.6%. The order of factors that influenced the texture of bovine liver sansage as follows: starch, soy protein, carrageenan. The test results showed that bovine liver sansage is fleshcolor, good elasticity, taste delicious, unique flavor, high acceptance, and provided the theoretical basis for the development and utilization of cattle by-products.
引文
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[23]李儒仁,余群力,韩玲,等.牦牛肝酱卤制品配方筛选及其品质分析[J].肉类研究,2012,26(1):18-21.
[2]郭兆斌,余群力.牛副产物-脏器的开发利用现状[J].肉类研究,2011,25(3):35-37.
[3]江富强,韩玲,左秀峰,等.不同杂交牛肝脏食用品质和营养品质分析[J].食品工业科技,2013,34(18):339-342.
[4]DENYS S,HENDRICKX ME.Measurement of the the rmal conductivity of foods at high pressure[J].Journa of Food Science,2010,64(4):709-713.
[5]CAPPIA C,GONZALEZ P,RUALES J,et al.Bonebound enzymes for food industry application[J].Food Chemistry,2000,68(4):403-409.
[6]李志方,徐海洋,陈金平.鸭肝肠的研制[J].中国家禽,2007,29(6):56-57.
[7]武悦,余群力,曹晖,等.复合风味改良剂对牛肝酱品质的影响及应用效果研究[J].甘肃农业大学学报,2015,50(4):128-134.
[8]CHARTRIN P,BEMADET MD,GUY G,et al.Does overfeeding enhance genotype effects on liver ability for lipogenesis and lipid secretion in ducks[J].Comparative Biochemistry&Physiology Part A,2006,145(3):390-396.
[9]MEULLENET JF,CHANG HC,CARPENTER JA,et al.Textural properties of chicken frankfurters with added collagen fibers[J].Food Science,2010,59(4):729-733.
[10]SHACKELFORD SD,MORGAN JB,CROSS HR,et al.Identification of threshold levels for Warner-Bratzler shear force in beef top loin steaks[J].Journal of Muscle Foods,2010,2(4):289-296.
[11]苏日娜,王德宝,艳红,等.羊肉发酵香肠工艺配方及品质的研究[J].农产品加工,2015(7):33-35.
[12]徐海祥,李志方.猪肝肠加工工艺的研究[J].肉类工业,2011(9):24-26.
[13]王卫.肝肠加工及添加分离乳蛋白的方法[J].肉类研究,1989(4):35-36.
[14]张长中,张秋英.血肠的加工与研究[J].肉类工业,2000(4):31.
[15]焦艳芬,李正英,刘敏,等.冷冻羊腿几种解冻方法比较[J].农产品加工(学刊),2006(12):51-54.
[16]陈苓,刘会平.响应面法优化再制干酪乳化盐配方[J].食品科学,2013,34(8):321-325.
[17]郭萌萌,贺红军.响应面法优化中式硬质干酪的研究[J].食品科学,2013,38(12):46-50.
[18]HERRERO AM,DE IHL,ORDONEZ JA,et al.Tensile properties of cooked meat sausages and their correlation with texture profile analysis(TPA)parameters and physic-chemical characteristics[J].Meat Science,2008,80(3):690-696.
[19]REY JF,MARTINEZ CL,URREA A.Evaluation of sensory characteristics and texture of an economic Buffalo meat(Bubalus bubalis)sausage and an economic beef(Bos indicus)sausage with addition of bovine hemoglobin powder[J].Procedia Food Science,2011(1):545-548.
[20]张丽,黄彩霞,孙宝忠,等.标准化法和主成分法评估牦牛不同部位分割肉品质[J].农业工程学报,2014,30(16):290-295.
[21]孟岳成,高虹,陈杰,等.多味复合牛肉酱的研制[J].中国调味品,2010,35(6):68-70.
[22]刘安军,郭晶,王子健,等.响应面法优化鸡肝肠加工工艺研究[J].现代食品科技,2013,29(6):1288-1292.
[23]李儒仁,余群力,韩玲,等.牦牛肝酱卤制品配方筛选及其品质分析[J].肉类研究,2012,26(1):18-21.