Wang Zhong Feng, Xu Tao, Wang Chu Yan, Deng Nan
Department of Biological and Environmental Engineering Hefei University Hefei China.
Food Sci Nutr. 2018 Jun 4;6(6):1387-1393. doi: 10.1002/fsn3.684. eCollection 2018 Sep.
Response surface methodology based on Box-Behnken was used to assess the effects of three kinds of texture-improving ingredients, namely, mixed starch (MS) (6%-8%) of sweet potato starch and glutinous rice flour, k-carrageenan (CG) (0.4%-0.6%), and konjac flour (KF) (0.8%-1.2%), on the firmness, elasticity, and water holding capacity (WHC) of emulsified sausage (ES) made from pork and salted egg white (SEW). The three kinds of texture-improving ingredients individually presented different effects on firmness, elasticity, and WHC. Their synergistic effects were significant. The three response models obtained by ANOVA were suitable to predict firmness, elasticity, and WHC. These models can also be used to design formulations for different types of sausage with different firmness and elasticity. The combination of MS (7.36%), CG (0.60%), and KF (1.20%) can produce SEW-containing ES with remarkable firmness (224.04 g), elasticity (8.62), and WHC (8.41).
基于Box-Behnken的响应面法用于评估三种质构改良成分，即红薯淀粉与糯米粉的混合淀粉（MS）（6%-8%）、κ-卡拉胶（CG）（0.4%-0.6%）和魔芋粉（KF）（0.8%-1.2%），对由猪肉和咸蛋清（SEW）制成的乳化香肠（ES）的硬度、弹性和持水能力（WHC）的影响。这三种质构改良成分对硬度、弹性和WHC分别呈现出不同的影响。它们的协同效应显著。通过方差分析得到的三个响应模型适用于预测硬度、弹性和WHC。这些模型还可用于设计具有不同硬度和弹性的不同类型香肠的配方。MS（7.36%）、CG（0.60%）和KF（1.20%）的组合可生产出具有显著硬度（224.04 g）、弹性（8.62）和WHC（8.41）的含SEW的ES。
