响应面法优化超高压牛肉保鲜工艺

Optimization of Ultra-High Pressure Parameters for Preserving Beef Quality Using Response Surface Methodology

应用响应面法研究压力、时间和温度3因素对超高压牛肉保鲜效果的影响。分别以感官评分、菌落总数、硫代巴比妥酸值、嫩度值、红度值(a*)为响应值建立数学模型,模型的决定系数R2和显著性检验水平分别为0.9862(P<0.0001)、0.9929(P<0.0001)、0.9930(P<0.0001)、0.9970(P<0.0001)、0.9537(P=0.0007),具有较高的拟合度和可信度。综合优化得出超高压牛肉保鲜工艺条件为处理压力368MPa、保压时间5min、处理温度4℃。

Response surface methodology （RSM） was applied to optimize three ultra-high pressure （UHP） parameters including pressure, dwelling time and temperature for improved preservation of beef quality. Mathematical models were established for sensory evaluation score, aerobic plate count, thiobarbituric acid value （TBA）, tenderness or red value （a＊） with respect to the UHP parameters, with coefficient of determination （R2） of 0.9862 （P 〈 0.0001）, 0.9929 （P 〈 0.0001）, 0.9930 （P 〈 0.0001）, 0.9970 （P 〈 0.0001） and 0.9537 （P = 0.0007）, respectively, indicating excellent goodness of fit and reliability. Together our results demonstrated the optimal UHP conditions to be 368 MPa, 5 min and 4 ℃.