响应面法对牛排无磷保水条件的优化

Optimization of Non-phosphate Water-holding Conditions for Steak by Response Surface Methodology

为提高牛排的保水性和出品率,以加压失水率、解冻损失率、汁液流失率及感官评分为评价指标,研究不同配比的苹果酸钠、碳酸钠、柠檬酸钠及苹果酸对牛排保水性的影响。在单因素试验的基础上,以加压失水率为响应值,利用响应面优化出了牛排无磷保水的最佳配比。结果表明:牛排中添加苹果酸钠0.5%,碳酸钠0.49%,柠檬酸钠0.49%,苹果酸0.11%时保水性最理想,保水率达到了30%,很好地提高了牛排的品质和嫩度。

To improve the water-holding capacity and yield rate of steak,the effects of four non-phosphate water-holding agents,including malic acid sodium,sodium citrate,sodium carbonate and malic acid,on the water-holding capacity of steak were investigated. Pressurized water loss rate,thawing loss rate,drip loss,and sensory evaluation were elected as evaluation indexes. On the basis of a single-factor experiment,the response surface experiment was adopted to optimize the optimal proportion of four non-phosphate water-holding agents,and pressurized water loss rate was used as the response value. Results showed that the optimum ratios of nonphosphate water retention agents were 0.5 %,0.49 %,0.49 %,and 0.11 % for malic acid sodium,sodium carbonate,sodium citrate and malic acid,respectively. Under this condition,steak obtained high water-holding capacity and significant sensory evaluation scores,the water-holding capacity of steak reached 30 %,which improved the quality and tenderness of steak well.