响应面法优化水飞蓟籽油减盐牛肉酱配方研究

Study on Formula Optimization of Salt-Reduced Beef Paste with Silybum marianum Seed Oil by Response Surface Methodology

为研究水飞蓟籽油减盐牛肉酱配方,选择水飞蓟籽油、牛肉、酵母提取物、黄豆酱4个因素,以感官评分为指标进行单因素及响应面优化试验,选择添加水飞蓟籽油的最优配方牛肉酱、普通牛肉酱进行油脂氧化稳定性对比试验,得出配制100 g水飞蓟籽油减盐牛肉酱的最佳配方:水飞蓟籽油添加量14 g、牛肉添加量45 g、酵母提取物添加量2.2 g、黄豆酱添加量25 g,此时感官评分为95.78分。响应面模型的总决定系数R^(2)=0.9824,表明模型可信度良好。根据油脂氧化试验外推结果谱图得出:最优配方牛肉酱在常温(25℃)下的氧化诱导时间为3024.6 h,比普通牛肉酱氧化诱导时间2705.6 h更长,表明水飞蓟籽油具有更好的氧化稳定性。

In order to study the formula of salt-reduced beef paste with Silybum marianum seed oil,four factors of Silybum marianum seed oil,beef,yeast extract and soybean paste are selected.The single factor experiment and response surface optimization experiment are carried out with the sensory score as the index.Beef paste with Silybum marianum seed oil under the optimal formula and common beef paste are selected for the comparative experiment of oil oxidation stability.The optimal formula of 100 g salt-reduced beef paste with Silybum marianum seed oil is determined as follows:when the additive amount of Silybum marianum seed oil,beef,yeast extract and soybean paste is 14,45,2.2,25 g respectively,the sensory score is 95.78 points.The total determination coefficient R^(2) of response surface model is 0.9824,indicating that the reliability of the model is good.According to the extrapolation result spectra of oil oxidation experiment,it can be seen that the oxidation induction time of beef paste under the optimal formula at room temperature(25℃)is 3024.6 h,which is longer than that of common beef paste of 2705.6 h,indicating that Silybum marianum seed oil has better oxidation stability.