响应面法优化猪肉重组工艺配方

Optimized pork recombination formula by response surface methodology

为使油脂能很好地储存于碎肉重组体系,促进产品重组成型,解决传统肉干制品难以咀嚼的品质问题,开发高档肉制品,通过单因素试验研究油脂,复合磷酸盐,谷氨酰胺转氨酶(transglutaminase, TG酶),大豆分离蛋白对碎肉重组产品凝胶强度的影响,采用响应面法对重组配方进行优化。研究结果表明,添加油脂、复合磷酸盐、TG酶、大豆分离蛋白对碎肉重组产品的凝胶强度有显著影响( P <0.05),采用Box-Behnken响应面法得到最佳工艺配方为大豆分离蛋白1.63%(质量分数),复合磷酸盐0.30%(质量分数),TG酶1.95%(质量分数),玉米油6.00%(质量分数),此时碎肉重组产品凝胶强度值为32 366 g·cm,与预测值34 542 g·cm接近。同时,由扫描电镜图可知优化后的碎肉重组产品凝胶网络均匀有致,空洞较多,油脂能很好地储存于凝胶网络中。

In order to solve the problem that dried meat is hard to chew, the oil was expected to be stored well in the recombinant system of minced meat. This paper studied the effects of oil, compounded phosphate, glutamine transaminase (TG enzyme), and soybean protein isolate on the gel strength of the recombinant minced meat product. The results showed that oil, compounded phosphate, TG enzyme, and soy protein isolate had significant effects on the gel strength of the recombinant product ( P <0.05). The best processing formula was found as follows: 1.63% soy protein isolate, 0.30% compounded phosphate, 1.95% TG enzyme, and 6.00% corn oil. Under this condition, the gel strength of the recombinant meat was 32 366 g·cm,which was close to the predicted value (34 542 g·cm). Besides, the scanning electron micrograph showed that the gel network of the optimized recombinant product was uniform and porous, which was beneficial for the oil to be stored well in the gel network.