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《Journal of Northwest A & F University(Natural Science Edition)》 2011-01
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Effect of mixed phosphate,soybean protein isolate and k-carrageenan on yield of chicken sausage

HAO Juan,DING Wu(College of Food Science and Engineering,Northwest A&F University,Yangling,Shaanxi 712100,China)  
【Objective】 The effects of mixed phosphate,soybean protein isolate and k-carrageenan on yield of chicken sausage were studied to provide a reference for the processing of chicken sausage.【Method】 To optimize the best ratio,mixed phosphate,soybean protein isolated,k-carrageenan were used as the independent variables,yield of chicken sausage as response value,the maximum yield as target,then a predictive polynomial quadratic model was set up by means of central composite design.【Result】 Results showed that mixed phosphate and a-carrageenan have significant impact on the yield of chicken sausage(P0.01),while soybean protein isolate has effect(P0.05).【Conclusion】 The best ratio of additives for producing chicken sausage was optimized:mixed phosphate 3.4 g/kg,soybean protein isolate 69.3 g/kg,k-carrageenan 5.0 g/kg.Under these conditions,the yield of chicken sausage is up to 100.87%.
【Fund】: 陕西生猪产业科技创新体系基金项目(K336020902)
【CateGory Index】: TS202.3
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