恰瑪古復(fù)合雞肉煙熏香腸加工工藝優(yōu)化

陳志奇 馮雨 鄧夢琦 瑪合巴勒·庫望努西 巴吐爾·阿不力克木

摘 ?要：采用響應(yīng)面法對恰瑪古復(fù)合雞肉煙熏香腸的加工工藝進(jìn)行優(yōu)化，以感官評分、亞硝酸鹽殘留量、持水力為指標(biāo)，對食鹽添加量、恰瑪古添加量及煙熏時間進(jìn)行單因素試驗，在此基礎(chǔ)上進(jìn)行Box-Behnken響應(yīng)曲面設(shè)計，并構(gòu)建回歸方程，得到最佳工藝參數(shù)。結(jié)果表明：食鹽添加量、恰瑪古添加量和煙熏時間對恰瑪古復(fù)合雞肉香腸的感官評分、亞硝酸鹽殘留量和持水力影響顯著;確定出恰瑪古復(fù)合雞肉煙熏香腸的最佳工藝為食鹽添加量2.98%、恰瑪古添加量9.89%、煙熏時間2.4 h，此時產(chǎn)品中亞硝酸鹽殘留量最低，持水力較好，色澤、滋氣味、口感、組織狀態(tài)最佳。

關(guān)鍵詞：恰瑪古;雞肉復(fù)合香腸;亞硝酸鹽;響應(yīng)面分析法;工藝優(yōu)化

Abstract： The response surface methodology was used to optimize the processing of smoked chicken sausage with added turnip （Brassica rapa） roots. Sensory score， nitrite residue and water-holding capacity （WHC） as a function of the amounts of salt and turnip roots added and smoking time were studied by the one-factor-at-a-time method. On this basis， a Box-Behnken response surface design was used to develop a regression equation in order to obtain the optimal process parameters. The results showed that all three variables had a significant effect on sensory score， nitrite residue and WHC. Addition of 2.98% salt and 9.89% turnip roots and a smoking time of 2.4 h were found to be the optimal processing conditions to obtain the lowest nitrite residue， higher WHC， and best color， taste， odor， mouthfeel and tissue characteristics.?

Keywords： Brassica rapa; chicken sausage; nitrite; response surface methodology; process optimization

DOI：10.7506/rlyj1001-8123-20190826-201

中圖分類號：TS251.6 ? ? ? ? ? ? ? ?文獻(xiàn)標(biāo)志碼：A ? ? ? ? ? ? ?文章編號：

隨著經(jīng)濟(jì)的發(fā)展和生活水平的不斷提高，人們對肉類產(chǎn)品的選擇越來越廣泛，關(guān)注點(diǎn)已經(jīng)不再僅僅是對日常營養(yǎng)的需求，更在于肉類食品的營養(yǎng)均衡性和特色性[1-2]。傳統(tǒng)香腸高脂肪、營養(yǎng)不均衡的特點(diǎn)在某種程度上不能夠滿足現(xiàn)代人對營養(yǎng)均衡、健康飲食的需求。改善肉類營養(yǎng)結(jié)構(gòu)模式已經(jīng)成為當(dāng)今肉類行業(yè)的趨勢[3-5]。

恰瑪古是新疆當(dāng)?shù)厝嗣裣矏鄣囊环N傳統(tǒng)的塊根類蔬菜[6]，是餐桌上比較常見的食物之一，同時具有延年益壽的功效。恰瑪古的藥學(xué)名稱為蕪菁[7]，是一種2 年生十字花科草本植物，富含有機(jī)活性堿等多種有機(jī)營養(yǎng)物質(zhì)，據(jù)《名醫(yī)別錄》記載，恰瑪古有輕身益氣、主利五臟、生濕生熱、增強(qiáng)食欲、明目增視之功效。……