响应面优化牛肉果蔬汁复合改质剂工艺  

Optimization of Composite Modifier Process for Fruit and Vegetable Juice of Beef by Response Surface Methodology

作　　者：黄彩燕[1,2] 张松山[1] 雷元华 董超 谢鹏[1] 王欢[1] 韩玲[2] 余群力[2] 唐洪涛[3] 孙宝忠 HUANG Cai-yan;ZHANG Song-shan;LEI Yuan-hua;DONG Chao;XIE Peng;WANG Huan;HAN Ling;YU Qun-li;TANG Hong-tao;SUN Bao-zhong(Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China;College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;National Center for Child Nutriment Quality Supervision and Testing, Beijing 100036, China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193 [2]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [3]国家儿童营养品质量监督检验中心,北京100036

出　　处：《现代食品科技》2018年第5期189-197,共9页Modern Food Science and Technology

基　　金：中国农业科学院科技创新工程"中式食品工程化技术"协同创新任务(CAAS-XTCX2016005);国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-38)

摘　　要：利用果蔬汁改善牛肉嫩度、延长保质期。本试验选取20左右月龄6头锦江黄牛,宰后取背最长肌为试验原料,分别选择番茄汁添加量为4%、8%、12%、16%和20%,生姜添汁加量为2%、4%、6%、8%和10%,猕猴桃汁添加量为3%、6%、9%、12%和15%,木瓜汁添加量为5%、10%、15%、20%和25%,进行单因素试验,以牛肉贮藏过程中pH、TVB-N(番茄和生姜汁处理组)、嫩度(猕猴桃和木瓜汁处理组)以及感官评分(贮藏3 d时进行感官评价)为评价指标确定试验条件,在单因素试验的基础上进行响应面优化试验。通过Box-Behnken响应面优化试验得出果蔬复合改质剂的最佳配比为11.10%番茄、6.53%生姜、6.70%猕猴桃和10.15%木瓜汁,得到牛肉的感官评分为95.10。番茄、生姜、猕猴桃以及木瓜汁的添加量都显著影响牛肉的感官评分,经过响应面优化的果蔬汁复合改质剂效果较好,可作为一种天然食品添加剂改善牛肉品质,延长货架期。Fruit and vegetable juice were used to improve the tenderness and prolong the shelf life of beef. Six twenty-month old Jin Jiang yellow cattles were selected, and their longissimus were taken as experimental materials after slaughter. the single factor experiment was carried out with the added tomato juice at 4%, 8%, 12%, 16% and 20%, respectively, ginger juice at 2%, 4%, 6%, 8% and 10%, respectively, kiwi fruit juice at 3%, 6%, 9%, 12% and 15%, respectively, papain juice at 5%, 10 %, 15%, 20% and 25%, respectively. Based on the single factor experiment, the pH, TVB-N（tomato and ginger processing group）, tenderness（kiwifruit and papaya processing group） and sensory scores（storage at 3 d） were used as indicators to get the optimal conditions by response surface methodology. According to the Box-Behnken response surface optimization test, the optimum ratio of the composite vegetable and fruit modifying agent was 11.10% tomato, 6.53% ginger, 6.70% kiwifruit and 10.15% papaya juice, and the sensory score of beef was 95.10. The addition of tomato, ginger, kiwi and papaya significantly affected the sensory score of beef. Fruit and vegetable juice composite modifier optimized by response surface methodology was effective. It could be used as a kind of natural food additive to improve beef quality and prolong the shelf life.

关 键 词：牛肉 果蔬汁 改质剂 感官评价 响应面优化法 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]