基于响应面法优化复合添加剂提高牛肉保水性

Optimization of compound additives for promoting water-holding capacity of beef based on response surface methodology

基于响应面法优化了复合添加剂提高牛肉保水性的添加比例。首先考察了乳酸钠、六偏磷酸钠、焦磷酸纳、三聚磷酸钠单因素对牛肉持水力值的影响,在单因素实验结果的基础上,确定各因素的分析水平,利用响应面中心组合法设计实验方案。统计分析结果表明:乳酸钠、六偏磷酸钠和焦磷酸钠对牛肉的持水力值影响显著。对双因素间的交互效应进行分析,其中六偏磷酸钠与焦磷酸钠、六偏磷酸钠与三聚磷酸钠间的交互作用显著。以持水力值为响应函数,建立了数学模型并得到复合添加剂优化组合为:乳酸钠1.50%,六偏磷酸钠0.35%,焦磷酸纳0.03%,三聚磷酸钠0.10%。研究结果可为提高牛肉保水性研究提供一定理论指导及应用价值。

The effect of compound additives on water-holding capacity of beef was optimized by response surface methodology. Single factor experiments for sodium lactate, sodium hexametaphosphate, sodium pyrophosphate, and sodium tripolyphosphate were firstly performed to investigate the effect on water-holding capacity. Based on results of single factor experiments, analytical levels for four additives were established and experimental scheme was designed by central composite of response surface methodology. According to statistical analysis, the effect of sodium lactate, sodium hexametaphosphate and sodium pyrophosphate on water-holding capacity values is significant. The interaction analysis between two factors was carried out, in which interaction between sodium hexametaphosphate and sodium pyrophosphate, sodium hexametaphosphate and sodium tripolyphosphate are significant. Taking water-holding capacity values as response function, a mathematics model was established. The optimum scheme of compound additives was obtained, which is sodium lactate 1.50%, sodium hexametaphosphate 0.35%, sodium pyrophosphate 0.03%, and sodium tripolyphosphate 0.10%. The research results in this paper can provide a certain theoretical instrument and application value for improving water-holding capacity of beef.