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食品与发酵工业  2020, Vol. 46 Issue (24): 121-125    DOI: 10.13995/j.cnki.11-1802/ts.024442
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
响应面优化羊肉负离子电场腌制工艺
樊沙娜, 李斯琦, 刘彦秋, 白杨, 都日玛, 莎日娜*
(内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特, 010018)
Optimizing the pickling technology of mutton negative-ion field using response surface
FAN Shana, LI Shiqi, LIU Yanqiu, BAI Yang, DU Rima, SHA Rina*
(School of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)
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摘要 该试验以羊肉为原料,将原料肉置于负离子电场中进行腌制,实验中以负离子电场强度、腌制温度、腌制时间为变量分析研究其对腌制羊肉中氧合肌红蛋白含量及相关指标的影响,利用Box-Behnken响应面法优化负离子电场腌制的工艺条件。结果表明,负离子电场腌制羊肉的最佳工艺条件为:电场场强为3.34 kV、腌制温度为4 ℃、腌制时间为13 h,在此条件下预测的氧合肌红蛋白的含量为20.79%。综合考虑因素及实际生产条件,对最佳腌制工艺参数稍作调整后可得:负离子场强3 kV、腌制温度4 ℃、腌制时间13 h。经过验证试验,最佳工艺条件下可得到腌制肉中氧合肌红蛋白含量为(20.67±0.18)%。
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樊沙娜
李斯琦
刘彦秋
白杨
都日玛
莎日娜
关键词:  羊肉  负离子电场  腌制  氧合肌红蛋白  响应面法    
Abstract: In this test, mutton was used as raw materials and was placed in a negative-ion electric field for pickling. With negative-ion electric field intensity, pickling temperature, pickling time as variables, this study analyzed the effect on myoglobin and oxygen content in pickled mutton and related indicators. Furthermore, the effects of Box-Behnken response surface method was used to optimize the negative-ion electric field pickling process conditions. The experimental results showed that the optimum conditions for the mutton pickling by negative-ion electric field were as follows: The field intensity of electric field was 3.34 kV at 4 ℃ for 13 h. Under these conditions, the predicted content of myoglobin was 20.79%. After a comprehensive consideration of the factors and actual production conditions, the optimal pickling process parameters were slightly adjusted: The field strength of anion was 3 kV at 4 ℃ for 13 h. Under these conditions, the content of myoglobin in pickled mutton reached (20.67±0.18)%.
Key words:  mutton    negative-ion electric field    pickle    oxygenated myoglobin    response surface method
收稿日期:  2020-05-18      修回日期:  2020-07-09           出版日期:  2020-12-25      发布日期:  2021-01-13      期的出版日期:  2020-12-25
基金资助: 国家肉羊产业技术体系
作者简介:  硕士研究生(莎日娜副教授为通讯作者,E-mail:huercha0505@163.com)
引用本文:    
樊沙娜,李斯琦,刘彦秋,等. 响应面优化羊肉负离子电场腌制工艺[J]. 食品与发酵工业, 2020, 46(24): 121-125.
FAN Shana,LI Shiqi,LIU Yanqiu,et al. Optimizing the pickling technology of mutton negative-ion field using response surface[J]. Food and Fermentation Industries, 2020, 46(24): 121-125.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024442  或          http://sf1970.cnif.cn/CN/Y2020/V46/I24/121
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