食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
22期
192-196
,共5页
乳化肠%Plackett-Burman试验设计%凝胶品质
乳化腸%Plackett-Burman試驗設計%凝膠品質
유화장%Plackett-Burman시험설계%응효품질
emulsion-type sausage%Plakett-Burman design%gel quality
为改善乳化肠凝胶品质,采用Plackett-Burman(PB)试验设计方法对广泛应用于食品加工的8种亲水胶体进行筛选,并对筛选出来的亲水胶体进行凝胶品质实验验证.PB试验设计与统计分析表明:卡拉胶、黄原胶和结冷胶是改善乳化肠凝胶强度、质构特性和持水性的3个关键因素.验证实验表明:单独添加卡拉胶、黄原胶和结冷胶均能使乳化肠的凝胶品质有一定程度的提高.这表明Plackett-Burman试验设计方法是一种能够高效准确可靠的应用于肉制品外加亲水胶体筛选的统计学方法.
為改善乳化腸凝膠品質,採用Plackett-Burman(PB)試驗設計方法對廣汎應用于食品加工的8種親水膠體進行篩選,併對篩選齣來的親水膠體進行凝膠品質實驗驗證.PB試驗設計與統計分析錶明:卡拉膠、黃原膠和結冷膠是改善乳化腸凝膠彊度、質構特性和持水性的3箇關鍵因素.驗證實驗錶明:單獨添加卡拉膠、黃原膠和結冷膠均能使乳化腸的凝膠品質有一定程度的提高.這錶明Plackett-Burman試驗設計方法是一種能夠高效準確可靠的應用于肉製品外加親水膠體篩選的統計學方法.
위개선유화장응효품질,채용Plackett-Burman(PB)시험설계방법대엄범응용우식품가공적8충친수효체진행사선,병대사선출래적친수효체진행응효품질실험험증.PB시험설계여통계분석표명:잡랍효、황원효화결랭효시개선유화장응효강도、질구특성화지수성적3개관건인소.험증실험표명:단독첨가잡랍효、황원효화결랭효균능사유화장적응효품질유일정정도적제고.저표명Plackett-Burman시험설계방법시일충능구고효준학가고적응용우육제품외가친수효체사선적통계학방법.
Plakett-Burman (PB) design was applied to screen eight hydrocolloids commonly added in food process for the purpose of improving gel qualities of emulsion-type sausage. Carrageenan, xanthan and gellan gum were verified to significantly improve three key factors on gel quality such as gel intensity, texture property and water-holding capacity of emulsion-type sausage. Individual addition of carrageenan, xanthan and gellan gum could enhance gel qualities of emulsion-type sausage in a certain extent. Therefore, Plakett-Burman design is an efficient, accurate and reliable statistical method for screening hydrocolloids.
