响应面法优化复合食品添加剂对猪肉蒸煮出品率的研究

Optimization of compound food additives for the yield of cooking pork by response surface methodology

为了提高猪肉的保水性,以猪肉蒸煮出品率为评价指标,首先将三聚磷酸钠、焦磷酸钠、六偏磷酸钠按4∶3∶2比例复配成复合磷酸盐添加到猪肉中,猪肉的蒸煮出品率为85.47%。在单因素工艺实验的基础上,应用响应面分析法对复合磷酸盐、谷氨酰胺转氨酶、大豆分离蛋白、卡拉胶添加量进行优化,结果表明,最佳添加量为复合磷酸盐0.36%、TG酶0.60%、卡拉胶0.20%、大豆分离蛋白0.41%,在此条件下,猪肉蒸煮出品率可达到89.5311%。验证实验猪肉蒸煮出品率为89.1%±0.4%,表明实验结果与软件优化结果相符。

In order to improve pork water-holding capacity,using the yield of cooking pork as evaluation index,sodium tripolyphosphate（STP）,sodium pyrophosphate（SAP）and sodium hexametaphosphate（HMP）were mixed as compound phosphate food additive by a ratio of 4∶ 3∶ 2 applied to the meat,the predicted yield of cooking pork was 85.47%.The effects of compound phosphates,transglutaminase,isolated soy protein and carrageenan on the yield of cooking pork was discussed through Box-Benhnken response surface analysis on the basis of single-factor experiments.The results showed that the optimal additive amount were obtained as follows：the addition of compound phosphates（STP∶ SAP∶ HMP=4∶ 3∶ 2）0.36%,the content of Transglutaminase（TG）0.60%,the content of carrageen 0.20% and the content of isolated soy protein 0.41%.Under these conditions,the predicted yield of cooking pork was 89.5311%,which was consistent with the average value 89.1%±0.4% from verification tests.