冷冻鸡肉腌制配方优化及品质控制技术研究

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摘 要：腌制是禽类肉制品加工中的关键工序。本文以冷冻鸡肉为研究对象，通过Box-Behnken中心组合试验选取复配保水剂和碳酸氢钠2个因素进行响应面优化。结果表明，冷冻鸡肉腌制的最优条件为复配保水剂添加量3.6 g、碳酸氢钠添加量1.4 g，在此条件下，鸡肉的感官评分为89.2分。

关键词：鸡肉腌制；配方优化；复配保水剂；碳酸氢钠

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

肉制品腌制是延长保存期的一种方式，通过添加氯化钠、硝酸钠、磷酸盐、醋、糖和香料等进行肉制品的腌制[1]。（剩余3635字）