滚揉工艺对调理鸡胸肉制品出品率的影响

doi:10.7506/spkx1002-6630-201614002

摘要/Abstract

摘要：

为探明滚揉工艺中滚揉里程、温度、真空度三因素结合处理对调理鸡胸肉制品出品率的影响，在单因素试验的基础上，采用Box-Behnken响应面法，对滚揉里程、温度、真空度结合处理调理鸡胸肉制品的工艺参数进行优化分析。结果表明：以滚揉里程、温度、真空度为自变量，出品率为响应值，得到的二次多项式回归模型拟合度高（决定系数R2=0.848 9），失拟度低；温度和真空度的交互作用对产品的出品率有显著影响（P＜0.05）；滚揉里程、温度、真空度三因素结合处理调理鸡胸肉最佳工艺为：滚揉里程4 000 m、温度1 ℃、真空度0.07 MPa。应用此工艺对调理鸡胸肉制品进行加工，产品的实际出品率达到98.32%。

关键词: 调理鸡胸肉, 滚揉里程, 真空度, 响应面, 出品率

Abstract:

This experiment was performed to investigate the effects of combined treatment of tumbling distance, temperature
and vacuum degree on finished product yield of prepared chicken breast meat products. On the basis of single-factor
experiments, the Box-Behnken response surface methodology was applied to optimize the parameters. Results indicated
that the quadratic polynomial regression model established had a good fitness (R2 = 0.848 9). The finished product yield of
prepared chicken breast meat products was significantly influenced by the interaction of vacuum degree and temperature
(P < 0.05). The optimum conditions were determined as follows: tumbling distance, 4 000 m; temperature, 1 ℃ and vacuum
degree, 0.07 MPa. Under these conditions, the finished product yield was 98.32%.

Key words: chicken breast meat products, tumbling distance, vacuum degree, response surface methodology, inished product yield

中图分类号:

TS251.1

刘梦娟，蔡云洁，梁子豪，邓绍林，徐幸莲. 滚揉工艺对调理鸡胸肉制品出品率的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201614002.

LIU Mengjuan, CAI Yunjie, LIANG Zihao, DENG Shaolin, XU Xinglian. Effects of Tumbling on Finished Product Yield of Prepared Chicken Breast Meat Products[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614002.

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