因子分析结合响应面法优化调理猪肉复合无磷保水剂工艺

Optimization of Phosphorous-Free Water Holding Agent for Marinated Pork by Factor Analysis and Response Surface Method

为提高调理猪肉的保水效果及降低磷酸盐的使用量,将无磷保水剂氯化钠、碳酸钠、柠檬酸钠以及海藻糖加入到调理猪肉中,研究其对调理猪肉解冻失水率、系水力、蒸煮损失、质构及剪切力的影响;并利用主成分结合响应面法优选出最佳的试验组合。结果表明:氯化钠、碳酸钠、柠檬酸钠以及海藻糖都可以提高调理猪肉的保水能力(P<0.05);经响应面优化得出各因素对结果影响的显著顺序为柠檬酸钠>海藻糖>碳酸钠。拟合方程为Y=0.76–0.08A–0.5B–0.47C–0.23AB+0.18AC+0.78BC–1.05A^(2)–0.071B^(2)–0.49C^(2);试验最佳工艺条件为:食盐质量分数2.0%,碳酸钠质量分数0.5%,柠檬酸钠质量分数0.6%,海藻糖质量分数2.5%,此时指标总分达到最高值(解冻失水率8.11%、系水力24.93%、蒸煮损失30.12%、硬度25.19 N,弹性8.46 mm、咀嚼性6.11 mJ、剪切力25.10 N)。

In order to improve the water conservation effect of pork and reduce the use of phosphate,the sodium chloride,sodium carbonate,sodium citrate and trehalose were added to the prepared pork.The aim was to study their effects on the dehydrating rate,water holding capacity,cooking loss,texture and shear force of the prepared pork.The principal component response surface method was used to select the best test combination.The results showed that sodium chloride,sodium carbonate,sodium citrate and trehalose could improve the water retention ability of pork (P<0.05).It was concluded that the order of significant influence of each factor on the results was:sodium citrate>trehalose>sodium carbonate.The fitting equation was:Y=0.76–0.08A–0.5B–0.47C–0.23AB+0.18AC+0.78BC–1.05A^(2)–0.071B^(2)–0.49C^(2).The optimum technological conditions were as follows:salt mass fraction 2.0%,sodium carbonate mass fraction 0.5%,sodium citrate mass fraction 0.6%,trehalose mass fraction 2.5%,and then the total index score reached the highest value (thawing water loss rate 8.11%,water holding capacity 24.93%,cooking loss 30.12%,hardness 25.19 N,elasticity 8.46 mm,chewability 6.11 mJ,shear force 25.10 N).