响应面法优化生鲜调理猪肉嫩化技术

Optimizing Tenderization of Fresh Pork Using Response Surface Methodology

研究调理猪肉的嫩化技术,对胰蛋白酶浓度、嫩化温度和嫩化时间对调理猪肉剪切力的影响进行测试,并采用响应面法优化胰蛋白酶嫩化调理猪肉的最佳条件,利用Design Expert软件对胰蛋白酶嫩化调理猪肉的二次回归模型进行分析。结果表明,在一定温度下胰蛋白酶可有效降低调理猪肉的剪切力,提高肉的嫩度。Box-Behnken试验结果显示,胰蛋白酶嫩化调理猪肉的最佳条件为:胰蛋白酶质量浓度0.04g/100mL,嫩化温度31℃,嫩化时间2.8h,在此条件下调理猪肉的实测剪切力为9.73N。方差分析表明:所建的回归模型极显著,模型能很好地预测调理猪肉嫩度的变化。其中,胰蛋白酶质量浓度,胰蛋白酶质量浓度和嫩化温度以及嫩化温度和嫩化时间的交互作用均显著影响调理猪肉的剪切力。

Tenderization of processed pork was studied in this paper. Firstly, the effects of trypsin concentration, tenderization temperature and time on the shear force of pork was investigated, then the trypsin tenderization conditions were optimized using response surface methodology, and a quadric regression equation of trypsin-induced pork tenderization was developed by Design Expert software. The results showed that trypsin could effectively decrease the shear force of pork prepared and increase its tenderness at a certain temperature. The response surface optimization indicated that the optimal tenderization conditions were adding trypsin at a concentration of 0.04 g/100 mL for 2.8 h tenderization temperature at 31 ℃. Under these conditions, the observed pork shear force was 9.73 N. Analysis of variance suggested that the developed regression model was reliable and could be used to predict the change of shear force. Among the above three factors, trypsin concentration had a significant linear relationship with pork shear force, and the interaction between trypsin concentration and tenderization temperature as well as that between tenderization temperature and time had significant effect on the sheafing force of processed pork.