Plackett-Burman设计和响应面法优化速冻紫苏籽肉丸的配方

Optimization of formula for quick-frozen perilla meatballs by Plackett-Burman design and response surface methodology

为改善速冻紫苏籽肉丸的品质,运用Plackett-Burman实验、最陡爬坡实验结合Box-Behnken响应面实验对影响速冻紫苏籽肉丸品质的工艺配方参数进行优化。首先用Plackett-Burman设计对影响速冻紫苏籽肉丸的品质的七个因素进行了评价,筛选出具有显著效应的三个因素：紫苏籽、冰水和大豆分离蛋白;然后用最陡爬坡路径逼近最大响应区域;最后采用响应面法确定了主要影响因素的最佳配方工艺为紫苏籽7%、冰水29%和大豆分离蛋白2.5%。经验证实验得到感官评分为22.03分,硬度为2158.83 g,弹性为8.82 mm,内聚性为0.63,相对误差在0.57%~1.61%之间,与预测值很接近,表明Plackett-Burman实验、最陡爬坡实验结合响应面法可以很好地对速冻紫苏籽肉丸的工艺配方参数进行优化,而且制备的紫苏籽肉丸富含多不饱和脂肪酸。

In order to improve quality of quick-frozen perilla meatballs,the formula parameters which affected quality of quick-frozen perilla meatballs were optimized by Plackett-Burman design,the steepest ascent experiment and Box-Benhnken response surface methodology. First,two level factorial design of Plackett-Burman was used to evaluate the influence of seven related factors,and substitution amount of perilla seed,ice water and soy protein isolated were identified as the most significant variables. Second,the path of steepest ascent was used to approach the optimal region of response surface. Third,further optimization was made by using response surface methodology. The results showed that the optimal production formula were as follows：perilla seed 7%,ice water 29%,soy protein isolated 2.5%. Under the optimal conditions,the sensory score of22.03,hardness of 2158.83 g,springiness of 8.82 mm and cohesiveness of 0.63 was obtained by the verification experiment, and the relative error was 0. 57 % ~ 1. 61 %, which indicated that the combination of Plackett-Burman design,the steepest ascent experiment and response surface methodology could well optimize the production formula for quick-frozen perilla meatballs. Moreover,the perilla meatballs were rich in polyunsaturated fatty acids.