响应面法优化茶叶嫩化牦牛肉工艺

Optimization of yak meat tenderizing technology with tea by response surface methodology

采用响应面回归设计来探究茶叶嫩化牦牛肉的最佳工艺条件.以温度、时间和茶叶用量作为嫩化因子,以硬度值、剪切力值和感官评分为响应值,运用Design Expert软件对测得的结果建立二次回归模型.结果表明,茶叶可以有效嫩化牦牛肉;最佳嫩化工艺条件为:温度100°C,时间79.8 min,茶叶用量3.88%;在此条件下,牦牛肉硬度预测值为4.24 kg,剪切力预测值为10.71 kg,感官评分为91.63,通过验证表明模型准确可靠;且茶叶可增强牦牛肉风味,改善其色泽.

The purpose of this study was to establish the optimal tenderization conditions using tea for yak meat. Response sur- face methodology（RSM） was used to model and optimize responses. Three parameters including temperature,time and tea dos- age were selected as the main tenderization conditions. The responses were hardness, Warner-Bratzler shear force and sensory value. The experiment data was statistically analyzed for the establishment of quadratic regression models by the Design Expert software. According to the results of RSM, the tenderization of yak meat could be achieved by tea. The optimal tenderization pa- rameters were determined as follows ： temperature, 100 ℃ ; time, 79. 8 min ; tea dosage, 3.88%. Under these conditions, the shear force was 10. 71 kg;the hardness was 4. 24 kg;and the sensory value was 91.63. The predicted values were proved to co- incide well with the measured values, so the developed regression models were reliable. In addition, the flavor of yak meat can be enhanced and the color can be improved as well.