冷凍雞肉腌制配方優(yōu)化及品質(zhì)控制技術(shù)研究

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摘 要：腌制是禽類肉制品加工中的關(guān)鍵工序。本文以冷凍雞肉為研究對象，通過Box-Behnken中心組合試驗選取復(fù)配保水劑和碳酸氫鈉2個因素進行響應(yīng)面優(yōu)化。結(jié)果表明，冷凍雞肉腌制的最優(yōu)條件為復(fù)配保水劑添加量3.6 g、碳酸氫鈉添加量1.4 g，在此條件下，雞肉的感官評分為89.2分。

關(guān)鍵詞：雞肉腌制；配方優(yōu)化；復(fù)配保水劑；碳酸氫鈉

Study on Optimization of Chicken Pickling Formula and Quality Control Technology

CAO Shu， LIU Kun， HOU Qing， CHEN Yingpeng， WANG Xinshi， GAO Jinwen

（Sichuan Teway Food Group Co.， Ltd.， Chengdu 610000， China）

Abstract： Salting is a key process in poultry and meat processing. In this paper， frozen chicken was selected as the research object， and response surface optimization was carried out by Box-Behnken central combination test， which selected two factors： compound water retaining agent and sodium bicarbonate. The results showed that the optimal conditions for curing frozen chicken were 3.6 g of compound water retaining agent and 1.4 g of sodium bicarbonate. Under these conditions， the sensory score of chicken was 89.2 points.

Keywords： chicken pickling; formula optimization; compound water retaining agent; sodium bicarbonate

肉制品腌制是延長保存期的一種方式，通過添加氯化鈉、硝酸鈉、磷酸鹽、醋、糖和香料等進行肉制品的腌制[1]。（剩余3635字）