一磷酸腺苷(AMP)二钠改善猪肉嫩度的工艺优化  

Optimization of pork tenderization by adenosine 5-monophosphate( AMP)

作　　者：邓少颖 王道营[1] 孙冲[1] 张牧焓[1] 卞欢[1] 吴海虹[1] 诸永志[1] 耿志明[1] 刘芳[1] 徐为民[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]南京农业大学,教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品与发酵工业》2015年第4期180-186,共7页Food and Fermentation Industries

基　　金：国家自然科学基金青年科学基金项目(31101312)

摘　　要：在单因素实验的基础上,结合Box-Behnken试验设计原理,采用三因素三水平的响应面分析法,以Na Cl浓度、AMP浓度、温度为自变量,剪切力和蒸煮损失为响应值进行回归分析。根据统计模型发现Na Cl浓度、AMP浓度、温度3个因素对剪切力和蒸煮损失均有显著影响。由模型的响应曲面图及其等高线图,确定猪肉嫩度改善的最佳工艺参数为:Na Cl浓度4.15%,AMP浓度22.27 mmol/L,温度16.70℃。在此条件下得到猪肉剪切力的平均值为625.281 g,蒸煮损失为8.074 38%,与理论预测值基本吻合,说明采用响应面法对猪肉嫩度改善的条件进行优化是合理可行的。Based on the single factor experiments,Na Cl concentration,AMP concentration and temperature were selected as independent variables for a three-level Box-Behnken experimental design. The shear force and cooking loss were selected as the response values for regression analysis. The statistical models showed that all independent variables had significant effects on shear force and cooking loss,and optimal values were determined with three-dimensional response surface diagrams. The optimized conditions were： Na Cl concentration 4. 15%,AMP concentration 22. 27 m M and temperature of 16. 70 ℃. Under the above conditions,the observed shear force and cooking loss were625. 281 g and 8. 07438%,respectively,which was very close to their predicted values,indicating the good applicability and feasibility of RSM on improving pork tenderness.

关 键 词：剪切力 蒸煮损失 AMP 响应面优化法 猪肉 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]