响应面分析法优化牛肉糜保水工艺中无磷保水剂配比

Optimization of water retention agent ratio of non-phosphate additive on beef batter by response surface methodology

采用单因素和Box-Behnken响应面法优化无磷保水剂复配工艺。考察L-组氨酸添加量、碳酸钠添加量、柠檬酸钠添加量对牛肉糜蒸煮损失的影响,运用Design-Exper 8.0软件确定最优复配工艺。结果表明,L-组氨酸添加量为0.30%,碳酸钠添加量为0.56%,柠檬酸钠添加量为0.27%,此时牛肉糜具有最小的蒸煮损失9.14%。无磷保水剂能极显著提高牛肉糜的pH(p<0.01),这有利于牛肉糜加热形成良好的三维网状凝胶结构,从而提高牛肉糜保水性。

To optimize water retention agent ratio of the non-phosphate additive on beef batter by using single factor and Box- Behnken response surface design method. The effects of L- histidine amount, sodium carbonate amount and sodium citrate amount on cooking loss of beef batter were determined. Optimal technology was 0.30% of L- histidine, 0.56% of sodium carbonate and 0.27% of sodium citrate by Design-Expert 8.0 software, the minimum cooking loss of beef batter was 9.14% .The water retention agent of non - phosphate additive could significantly （ p 〈 0.01 ） improve the pH of beef batter, which was beneficial to the formation of good gel networks and the improvement of water holding capacity.