响应面法优化牛肉干发酵工艺的研究

Optimization of the fermentation process for beef jerky by response surface methodology

采用响应面法对牛肉干发酵工艺条件进行优化。应用Box-Behnken实验设计,以感官评分为响应值,研究了发酵温度、发酵时间和食盐添加量三个因素对发酵牛肉干品质的影响,最终确定最佳工艺参数为:发酵温度16℃,发酵时间68h,食盐添加量为1.65%。通过验证实验得到该条件下加工的发酵牛肉干感官评分为90.35,与模型预测值89.01基本相符。

In present study, response surface methodology（RSM） was used to optimize the fermentation process for beef jerky. Using the Box- Behnken design, the effects of fermentation temperature, fermentation time and addition of salt on the sensory evaluation were studied by taking sensory score as response value.And response analysis was used to determine the optimal levels of the three factors.The optimum fermentation conditions of beef jerky showed ：the content of salt was 1.65% at 16% for 68h.By the validation test,the sensory evaluation was 90.35 under the optimum condition,which was basically corresponded to the model prediction value of 89.01.