Single factor screening method and orthogonal rotated combination design were used to investigate the effects on resistance to development of rigor mortis of minced pork - Details

author：

Zhang, W. (Zhang, W..) ^[1] | Guo, J. (Guo, J..) ^[2] | Liu, Z. (Liu, Z..) ^[3] | Rao, P. (Rao, P..) ^[4] | Ni, L. (Ni, L..) ^[5]

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Abstract：

The　speed　of　rigor　development　was　suggested　to　be　the　key　process　of　forming　Yanpi.　Single　factor　screening　method　and　orthogonal　rotated　combination　design　were　used　to　investigate　the　effects　of　K2CO3　and　Na4P2O7　on　resistance　to　development　of　rigor　mortis　of　minced　pork.　A　mathematical　model　was　established　as　follows,　when　the　amount　of　K2CO3　and　Na4P2O7　added　in　the　range　0　to　1%:　at　room　temperature　of　30°C　and　the　relative　humidity　of　70%,　the　function　was　y　(hardening　time/min)=-75+263×Z1　(K2CO3/%)+767×Z2　(Na4P2O7/%);　in　refrigerator,　the　temperature　was　at　6°C　and　the　relative　humidity　at　50%,　the　function　should　be　y=1116-1212×Z1-1433×Z2　+　1811×Z1　×　Z2+1125×Z12　+　1340×Z22.　The　model　would　be　useful　for　the　modern　manufacture　of　Yanpi.

Keyword：

Factor; Orthogonal rotated combination design; Rigor; Yanpi

Community：

[ 1 ] [Zhang, W.]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China
[ 2 ] [Guo, J.]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China
[ 3 ] [Guo, J.]Joint Centre for Food and Nutrition Research, SIBS. CAS-Zhejiang Gongshang University, Hangzhou 310035, China
[ 4 ] [Liu, Z.]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China
[ 5 ] [Rao, P.]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China
[ 6 ] [Rao, P.]Joint Centre for Food and Nutrition Research, SIBS. CAS-Zhejiang Gongshang University, Hangzhou 310035, China
[ 7 ] [Ni, L.]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China

Reprint 's Address：

[Ni, L.]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China

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Source ：

Journal of Chinese Institute of Food Science and Technology

ISSN： 1009-7848

Year： 2013

Issue： 7

Volume： 13

Page： 75-81

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