猪肉用复配嫩化剂配方的响应面优化  

The Response Surface Method Optimization of Pork Composite Tenderizer

作　　者：王绍顺[1] 张宁[2] 李静[2] 关拉力 张冬冬[1] 钟莉[1] 阮美娟[2] 李文钊[2] 

机构地区：[1]中海油能源发展股份有限公司配餐服务分公司,天津300452 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2015年第24期46-50,共5页Food Research and Development

摘　　要：以熟制的猪里脊的嫩度、感官品质、维生素B1含量为检测指标,通过计算权重得到影响肉品品质的综合指数。在Plackett Burman筛选、最陡爬坡试验的基础上,采用响应面试验优化复合嫩化剂配方。使用Design Expert软件对模型进行优化,以最高综合指数为优化目标,得到复合嫩化剂配方为:淀粉13.70%、食盐1.2%、柠檬酸0.03%、生姜粉0.54%、木瓜蛋白酶25 U/g。The comprehensive index affecting meat quality was acquired by weighting calculation based on tenderness, sensory score and vitamin B1 content of frozen pork loin as the indexes. On the basis of the Burman Plackett and the steepest ascent experiment, the formulation of the pork composite tenderizer was optimized by response surface methods. Using design expert software to optimize the model, with the highest comprehensive index as the optimization goal, the composite tender agent formula was obtained： starch 13.70 %, sodium chloride 1.2 %, lemon acid 0.03 %, ginger powder 0.54 % and papain 25 U/g.

关 键 词：嫩化 猪肉 嫩化剂 优化 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]