响应面法优化肉脯加工工艺

Optimization of Production Process for Pork Jerky by Response Surface Methodology

通过单因素试验探讨谷氨酰胺转氨酶(TG)、海藻糖添加量和水分含量对肉脯质构和感官性质的影响,以硬度、弹性及感官评分的综合值作为考察指标,利用响应面分析法优化试验条件。结果表明:最佳工艺条件为TG添加量3.9g/kg、海藻糖添加量182g/kg、水分含量195g/kg,在此条件下进行综合评分值的验证实验,预测值为0.989,实测值为0.981,实验值与预测值相符,该模型能够较好预测肉脯的综合评分值。

The effects of amounts of added glutamine transaminase（TG） and trehalose and raw material water content on texture and sensory properties of pork jerky were explored in the present study.The three process parameters were optimized by response surface methodology for improved hardness,springiness and overall sensory quality score.The results showed that the optimal process conditions for production of pork jerky were as follows： TG and trehalose were added at 3.9 g/kg and 182 g/kg,respectively;the water content of raw pork material was 195 g/kg.Under these conditions,the predicted and actual overall sensory quality scores of pork jerky were 0.989 and 0.981,respectively,suggesting a good agreement with each other.As a result,the proposed mathematical model is valid in predicting the overall sensory quality of pork jerky.