复合保水剂和超高压处理生鲜羊肉的失水率响应面分析

Response surface methodology for the effect of ultra-high pressure processing and water retaining agents on the dehydration rate of fresh mutton

为研究复合保水剂和超高压对小包装生鲜羊肉品质的影响,选用三种常用保水剂:焦磷酸钠(SPP)、三聚磷酸钠(STP)和大豆分离蛋白(SPI)。在单因素实验的基础上,以不同的保水剂-压力组合测定生鲜羊肉失水率的变化,采用响应面实验设计法,综合羊肉的感官品质,得到优化后保水剂-压力最佳组合为:SPP0.20%、STP0.25%、SPI为5.00%、压力200MPa,生鲜羊肉产品的失水率为0.57%。该模型为超高压处理的生鲜肉品品质研究提供了一定的依据。

The main objective of this study was to investigate the effect of ultra-high pressure and water retaining agents on the quality of fresh mutton. Sodium pyrophosphate （SPP）,sodium tyipolyphosphate（STP） and soybean protein isolate（SPI） was chosed as water retaining agents. Based on single factor experiments, dehydration rate of fresh mutton products was measured which were processed by different levels of ultra-high pressure and water retaining agents. Response surface methodology（RSM） was applied and sensory quality was considered to obtain the optimal combination, It was 0.20% SPP,0.25% STP,5.00% SPI,2OOMPa ultra- high pressure. Under this combination,the dehydration rate was 0.57%. Model verification showed that this model could provide some guidance for fresh meat quality control.