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响应曲面法优化超高压处理熟制鸡肉条件的研究

Zhi-jiang WANG,Wen-hua ZHOU,Ai-min JIANG,Shan-guang GUO,Gong-ming YANG,Shao-feng TANG

Food & Machinery（2009）

Cited 23|Views4
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Abstract
采用响应曲面法分别建立超高压影响熟制鸡肉感官品质、TBA值和微生物保质期的二次多项回归模型,验证了模型的有效性.响应曲面分析表明:随着处理压力、时间和温度的增加,样品的微生物保质期逐渐增加,但TBA值逐渐升高,样品感官品质呈现先上升后下降的趋势;处理压力是影响样品感官品质、TBA值和微生物保质期的最主要因素,其次为处理温度和保压时间.综合优化得出处理压力为487.2 MPa,保压时间16.8 min,处理温度26.2℃,此时样品感官评分为7.26,TBA值为0.496 mg/kg,保质期为60 d.
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Key words
Response surface methodology,Time of storage,Sensory evaluation,Ultra-high pressure processing,Value of TBA
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