柠檬酸铁作为发色剂对改善羊排色泽的研究

通过L8(23)正交试验,研究了不同浓度条件下的柠檬酸铁、柠檬酸和L-抗坏血酸钠对羊排的发色作用。影响羊排发色效果的因素依次为柠檬酸铁与柠檬酸的共同作用、柠檬酸铁单独作用、柠檬酸铁与抗坏血酸钠的共同作用、柠檬酸的单独作用和抗坏血酸钠的单独作用。当柠檬酸铁、柠檬酸和L-抗坏血酸钠的的质量比为2∶1∶2时的发色效果最佳,且当柠檬酸铁的质量分数为0.05%,柠檬酸的质量分数为0.025%,L-抗坏血酸钠的质量分数为0.05%时的发色效果好于试验中的其余组。

Study on Ferric Citrate as Color Former Effect on Mutton Chop

The purpose of this study was to determine the effect of ferric citrate,citric acid and sodium L-ascorbate on color of mutton chop with L8(23) orthogonal test plan. The result were as follows: the effect of each color former decreased in the following order: ferric citrate with citric acid,ferric citrate,ferric citrate with L-ascorbate,citric acid,and L-ascorbate. The optimal ratio of ferric citrate,citric acid and sodium L-ascorbate were 2∶1∶2,and when the concentration of ferric citrate were 0.05%,the citric acid were 0.025%,the sodium L-ascorbate were 0.05%,it prefers to others in this experiment.