摘要
试验以牛肝为主要原料制备牛肝酱罐头,利用单因素试验和响应面Box-Behnken分析法对复合风味改良剂成分配比进行优化,利用感官评价方法筛选最佳的复合风味改良剂配方.结果表明:复合风味改良剂配方为乙基麦芽酚0.04%、I+G 0.38%、干贝素0.21%(以牛肝肉糜质量计),此时牛肝酱感官评分为93.6,牛肝酱整体颜色均匀,口感细腻,香气浓郁、无腥味、牛肝特征香味明显.
The bovine liver paste was prepared using beef liver as raw material, and added compound flavor modifying agent to improve the quality of the canned flavor. The dosages of ethyl maltol, I＋G and disodium succinate were analyzed by single factor test and Box-Behnken response surface method. With sensory evaluation, the results showed that the optimal dosage of these composition were ethyl maltol （0. 04%）,I=G （0. 38%） and disodium succinate （0. 21%）, the sensory score was 93.6. At this point the overall color of bovine liver paste was uniformity, it tasted fine and smooth, without fishy smell, and its beef flavor was significant.
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2015年第4期128-134,共7页
Journal of Gansu Agricultural University
基金
国家现代农业(肉牛牦牛)产业技术体系资助项目(CARS-38)
国家自然基金项目(31260380)
关键词
牛肝酱
风味改良剂
感官评定
响应面
bovine liver paste
flavor modifying agent
sensory evaluation
response surface
