复合磷酸盐_大豆分离蛋白_卡拉胶对鸡肉肠出品率的影响.pdfVIP

39 1 () Vol. 39 No. 1 2011 1 Journal of Northwest AF University( Nat. Sci. d.) Jan. 2011 * 郝 娟, 丁 武 ( , 712100) [ ] , ,, , ,, ( P 0. 01) , (P 0.05) :3. 4 g/ kg, 69.3 g/ kg,5.0 g/ kg, 100.87% [ ] ;; ;; ; + [ ] TS202. 3; TS251.6 5 [ ] A [ ] 2011) Effect of mixed phosphate, soybean protein isolate and kcarrageenan on yield of chicken sausage HAO Juan, DING Wu (College of Food Science and Eng ineering, N orthwestA F University , Yangling, Shaanx i 712100, China) Abstract: Objective The effects of mixed phosphate, soybean protein isolate and kcarrageenan on yield of chicken sausage were studied to provide a reference for the processing of chicken sausage.Meth od To optimize the best ratio, mixed phosphate, soybean protein isolated, kcarrageenan were used as the independent variables,yield of chicken sausage as response value,the maximum yield as target, then a pre dictive polynomial quadratic model was set up by means of central composite design. Result Results showed that mixed phosphate and acarrageenan have significant impact on the yield of chicken sausage (P 0. 01) , while soybean protein isolate has effect (P 0.05) .Conclusion The best ratio of additives for producing chicken sausage was optimized: mixed phosphate 3. 4 g/ kg, soybean protein isolate 69. 3 g/ kg, k carrageenan 5. 0 g/ kg.Under these conditions,the yield of chicken sausage is up to 100. 87%. Key words: chicken sausage; mixed phosphate; soybean protein isolate; kcarrageenan; yield rate; re sponse surface method , ,