响应面法优化羊肉发酵香肠工艺  

Process Optimization for Fermented Mutton Sausage Using Response Surface Analysis

作　　者：李静雯 李秋桐 母应春 苏伟 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《肉类研究》2017年第11期20-25,共6页Meat Research

基　　金：贵州省科技重大专项计划项目([2016]3002)

摘　　要：以山羊肉为原料,添加乳酸片球菌(Pediococcus acidilactici,PA)和米根霉(Rhizopus oryzae,RO)进行混合发酵,制作羊肉发酵香肠。结合pH值、色差和感官评价结果探究菌种的复配比例、接种量、发酵温度和发酵时间对羊肉发酵香肠的影响,在单因素试验的基础上,以感官评分为响应值,选取菌种复配比例、接种量和发酵温度进行三因素三水平的Box-Behnken design(BBD)响应面优化试验设计,确定制作羊肉发酵香肠的最佳工艺参数。结果表明:在发酵时间为16 h的条件下,PA与RO复配发酵羊肉香肠的最佳工艺参数为复配比例1∶1、接种量2.2%、发酵温度32℃。在此条件下羊肉发酵香肠的感官评分为6.34分,与模型理论值相接近。最佳工艺条件下,PA与RO复配发酵羊肉香肠的p H值在5.2~5.3之间,酸度适中,且色差值与空白组无显著差异,感官品质提高,膻味降低。In this study, we aimed to the optimum processing parameters for fermented mutton sausage made from goat meat using a mixed starter culture of Pediococcus acidilactici （PA） and Rhizopus oryzae （RO）. The effect of PA/RO ratio, inoculum size, fermentation temperature and time on the pH value, color and sensory evaluation of sausage was investigated by one-factor-at-a-time method. Subsequently, PA/RO ratio, inoculum size, fermentation temperature were optimized using response surface methodology with a three-factor, three-level Box-Behnken design （BBD）. The response variable was sensory score. A fermentation time of 16 h, temperature of 32 ~C, a PA/RO ratio of 1：1 and an inoculum size of 2.2% were found to be the optimum processing conditions to obtain a higher sensory score of 6.34, agreeing with the model predicted value. The sausage prepared using the optimized conditions had moderate acidity （pH 5.2-5.3） and showed no significant difference in color difference as well as improved sensory quality and reduced mutton smell compared with the uninoculated and fermented sausage.

关 键 词：乳酸片球菌 米根霉 Box-Behnken响应面优化试验 羊肉发酵香肠 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]