摘要
以鸭胸肉为原料,开发一种新型调理鸭胸肉制品,并通过单因素和L9(34)正交试验,以腌制吸收率、出品率和亮度值L*为参考指标,对调理鸭胸肉真空滚揉工艺进行优化。结果表明:调理鸭胸肉制品最佳滚揉工艺参数为滚揉里程3000m、液肉比30%、滚揉速率9r/min、复合磷酸盐添加量为肉质量的0.4%,按照该工艺生产的调理鸭胸肉制品腌制吸收率(29.11%)和出品率(98.85%)均较高,颜色接受度好。
A three-level orthogonal array design was applied to optimize four vacuum tumbling parameters including tumbling distance,marinade/meat ratio,tumbling speed and compound phosphate/meat ratio on marinade absorption,finished product yield and lightness（L＊ value） for the development of a new prepared duck breast product.The optimum conditions for tumbling distance,marinade/meat ratio,tumbling speed and compound phosphate/meat ratio were 3000 m,30%,9 r/min and 0.4%,respectively,and the resulting prepared duck breast exhibited high marinade absorption（29.11%） and final product yield（98.55%） and good color acceptance.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第14期63-67,共5页
Food Science
基金
国家公益性行业(农业)科研专项(201303083-2)
"十二五"农村领域国家科技计划项目(2012BAD28B03-3)
关键词
鸭胸肉
调理制品
滚揉
工艺优化
腌制
duck breast fillets
prepared food products
tumbling
optimization
marination
