速冻调理猪肉丝抗冻保水配方优化

Optimization of Antifreeze and Water Retention Formula of Quick-frozen Prepared Pork Shreds

以猪肉丝为原料,旨在研究不同添加量的复合磷酸盐、黄原胶、海藻糖及谷氨酰胺转氨酶对冷冻储存30 d的速冻调理猪肉丝抗冻保水性的影响。在单因素试验基础上,利用Box-Behnken中心组合试验,选取复合磷酸盐、黄原胶及海藻糖3个因素进行响应面优化。结果表明, 3种保水剂对速冻调理猪肉丝的解冻失水率影响程度依次为复合磷酸盐添加量>黄原胶添加量>海藻糖添加量,复合保水剂最佳配方为复合磷酸盐添加量0.20%、黄原胶添加量0.20%和海藻糖添加量2.5%,在此条件下,速冻调理猪肉丝的实际解冻失水率为8.75%±0.26%。该试验为速冻调理猪肉丝的保水改良与优化提供依据。

Pork shreds were used as raw materials to study the effects of different addition amounts of complex phosphate,xanthan gum,trehalose and transglutaminase on the anti-freeze water retention of frozen prepared pork shreds stored for 30 d.On the basis of the single factor test,the Box-Behnken central combination test was used to select three factors including compound phosphate addition,xanthan gum addition and trehalose addition to optimize the response surface.The results showed that the effect of the three kinds of water retention agents on the thawing water loss rate of quick-frozen prepared pork shreds was compound phosphate addition>xanthan gum addition>trehalose addition.The best formula of the compound water retention agent was 0.20% composite phosphate addition,0.20% xanthan gum addition and 2.5% trehalose addition.Under this condition,the actual thawing water loss rate of quick-frozen pork shreds was 8.75%±0.26%.This experiment provided a basis for the improvement and optimization of water holding capacity of quick-frozen conditioning pork shreds.