响应曲面法优化影响清真牛肉香肠感官品质和保质期的超高压工艺参数

Optimization of High Hydrostatic Pressure Processing Parameters for Improved Sensory Quality and Shelf Life of Halal Beef Sausage by Response Surface Methodology

利用响应曲面法,对影响清真牛肉香肠感官品质、脂肪氧化和保质期的超高压参数进行了试验优化设计,建立了各响应值的二次多项式数学模型,验证了模型的有效性.结果表明：在处理压力200～600MPa、保压时间5～25min、处理温度20～60℃的模型区间内,此3者均为影响感官品质和保质期的显著影响因子,显著顺序为处理压力＞保压时间＞处理温度,并得出超高压处理清真牛肉香肠感官品质和保质期的最优工艺参数：压力473.59MPa,时间14.94min、温度20℃.在此条件下清真牛肉香肠的硬度2785g、弹性0.6711、内聚力0.2871、咀嚼度673.8、硫代巴比妥酸还原值0.6888mg/100g,感官评价16.16,保质期26.34d.

Three high hydrostatic pressure （HHP） processing parameters were optimized for improved sensory quality, lipid oxidation and shelf life of Halal beef sausage by using response surface methodology. A quadratic polynomial mathematical model was proposed and validated for each response variable with respect to HHP parameters. In the ranges of 200 to 600 MPa, 5 to 25 min （dwelling time） and 20 to 60 ℃, all three HHP parameters had a significant effect on the sensory quality and shelf life of Halal beef sausage, following the decreasing order of significance： pressure 〉 holding time 〉 temperature. The optimal HHP parameters for improved sensory quality and shelf life were determined as 473.59 MPa, 14.94 rain and 20 ℃. Under these conditions, the hardness of Halal beef sausage was 2785 g, springiness 0.6711, cohesiveness 0.2871, chewiness 673.8, thiobarbituric acid reactive substances （TBARS） value 0.6888 mg/100 g, sensory evaluation score 16.16, and shelf life 26.34 days.