作　　者： ; ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品与机械》 2009年第1期36-40,共5页

摘　　要： 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487.2MPa,保压时间16.8min,处理温度26.2℃,此时样品感官评分为7.26,TBA值为0.496mg/kg,保质期为60d。 Response surface methodology （RSM） was employed and three second order quadratic equation for the Sensory evaluation.Value of TBA and Time of storage of the cooked chicken breast by ultra-high Pressure was built respectively, and the applicability of the model equation for predicting the optimum response values was verified effectively by the validation data. By analyzing the response surface plots and their corresponding contour plots, with the increasing of pressure,time and temperature, the time of storage of cooked chicken breast increased remarkably, while the value of TBA increased quickly, and the sensory evaluation increased at first but decreased later. The optimum process parameters for cooked chicken breast by ultra-high were obtained as ： pressure 487.2 MPa, pressure holding time 16.8 min, temperature 26.2 ℃, and the result were following： the sensory evaluation 7.26 .value of TBA 0. 496 mg/kg and time of storage 60 d.

关 键 词： 响应曲面 超高压 感官品质 值 保质期

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]