响应面法优化菌株发酵冷冻调理羊肉工艺

Process Optimization for Frozen Prepared Lamb Fermented by Strains Using Response Surface Analysis

采用菌株米根霉和米曲霉对调理羊肉进行发酵,结合感官评分、pH值、色差和蒸煮损失率探究菌种接种量、大豆蛋白添加量、发酵时间和发酵温度对冷冻调理羊肉的影响。在此基础上利用响应面优化试验进一步分析,以调理羊肉的感官评分和pH值为响应值,得到加工调理羊肉的最佳工艺参数为:菌种接种量1.7%,大豆蛋白添加量3.0%,发酵时间20h,发酵温度30℃,此时调理羊肉的感官评分为(30.35±0.69)分,pH值为5.46±0.05,与理论值相近。

The prepared lamb was fermented by the strains of Rhizopus oryzae and Aspergillus oryzae. The sensory score, pH value, color and cooking loss were used to investigate the effects of inoculum size, soy protein addition, fermentation time and temperature on frozen-conditioned lamb. On the basis of this, the response surface optimization experiment was used to further analyze the sensory score and pH value of the mutton. The optimal process parameters for processing and conditioning the lamb were as follows: 1.7 % of the inoculum and 3.0 % of the soy protein, the fermentation time was 20 h and the fermentation temperature was 30 ℃. At this time, the sensory score of the mutton was (30.35±0.69) and the pH was 5.46±0.05, which was similar to the theoretical value.