响应面法优化鸡肉鳕鱼蔬菜饼配方研究

Optimization of the formulation for chicken cod and vegetable patties by response surface analysis

中文关键词:  鸡肉  鳕鱼  蒸煮损失率  Box-Behnken设计  配方

英文关键词:chicken  cod  cooking loss rate  Box-Behnken design  formulation

中文摘要:

      目的 开发一款预制调理鸡肉产品, 并对其配方进行优化。方法 以鸡肉、鳕鱼为主要原料, 玉米淀粉、盐、鸡蛋、胡萝卜、玉米、青豆和马蹄为辅料, 通过单因素和响应面试验, 以感官评价、蒸煮损失率为评价指标, 优化预制营养鸡肉鳕鱼蔬菜饼加工工艺配方。结果 各单因素影响的主次顺序为: 鳕鱼肉添加量>盐添加量>淀粉添加量, 最优配方为盐添加量0.86%, 玉米淀粉添加量5.14%, 鳕鱼肉添加量20.91%, 此时制作出的预制鸡肉鳕鱼蔬菜饼风味、组织状态、口感和色泽达到了较优的效果。结论 本研究开发出了一款营养均衡、风味独特、感官品质较佳的预制鸡肉鳕鱼蔬菜饼产品, 为开发预制调理肉制品提供了理论和实验基础。

英文摘要:

      Objective To develop a pre-cooked seasoned chicken product and optimize its formulation. Methods Using chicken and cod as the main ingredients with corn starch, salt, eggs, carrots, corn, green beans and horseshoes as the auxiliary ingredients, the formulation of the processing process of the prefabricated nutritious chicken cod and vegetable patties was optimized through one-way and response surface tests with sensory evaluation and cooking loss rate as the evaluation indexes. Results The order of influence of each single factor was: Cod meat addition>salt addition>starch addition, and the optimal formula was 0.86% salt addition, 5.14% corn starch addition, and 20.91% cod meat addition, and at this time, the flavor, tissue state, texture, and color of the precooked chicken cod and vegetable patties reached a better effect. Conclusion In this study, a nutritionally balanced product with unique flavor and better organoleptic quality of pre-prepared chicken cod and vegetable patties is developed, which provides a theoretical and experimental basis for the development of pre-prepared seasoned meat products.