响应面法优化儿童牦牛肉排无磷保水剂工艺  

Optimizationof Non-Phosphate Water Preserving Compound of Children's Yak Steak by Response Surface Methodology

作　　者：董超 张松山[1] 张丽[2] 李海鹏[1] 黄彩燕[1,2] 雷元华[1] 孙宝忠 唐洪涛[3] 谢鹏 DONG Chao;ZHANG Song-shan;ZHANG Li;LI Hai-peng;HUANGCai-yan;LEIYuan-hua;SUN Bao-zhong;TANG Hong-tao;XIE Peng(Institute of Animal Science,Chinese Academy of Agricultural Sciences,Beijing 100193,China;College of Food Science and Engineering,Gansu Agriculture University,Lanzhou Gansu 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：《食品与发酵科技》2018年第4期25-32,共8页Food and Fermentation Science & 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);海西州"十三五"期间高端创新人才百人计划;国家现代农业(肉牛牦牛)产业技术体系资助项目(CARS-37)

摘　　要：为了提高儿童牦牛肉排保水性和嫩度,降低磷酸盐在冷冻调理牛排中的添加,研究无磷钠盐保水剂替代磷酸盐在调理牛排中的使用。本试验以蒸煮损失、压榨损失、pH、肉色及剪切力为指标。通过单因素试验分析NaCl、Na HCO_3、Na_2CO_3对儿童牦牛肉排品质的影响,在此基础上进行响应面试验,确定三种无磷钠盐保水剂的最佳复配比。结果表明:NaCl、NaHCO_3、Na_2CO_33种钠盐均可以显著提高儿童牦牛肉排保水性和嫩度(P<0.05),添加量分别为2.40%、0.76%、0.48%时,儿童牦牛肉排的保水性达到最佳,蒸煮损失、压榨损失分别降低了29.19%、43.65%,剪切力无明显变化。In order to improve the water-holding capacity and tendernessof Children＇s Yak Steak, reduce the addition of phosphate in frozen-tempered steaks, to study the Non-Phosphate Sodium salts water-holding capacity instead of phosphate in the treatment of frozen prepared steaks. This experiment is based on cooking loss, milling loss, pH, color and shear force. Results indicated that all the three citrate on quality characteristics of yak meat.The response surface test based on single factor test, determined the optimum mixture ratio of all the three NonPhosphate Sodium salts water-holding capacity. The results showed that NaCl、 NaHCO3、 Na2CO3 the three Sodium salts significantly improved the water-holding capacity and tendernessof Children＇s Yak Steak（P〈0.05）, and their optimumcombination was 2.5% NaCl, 0.76% NaHCO3, 0.48% Na2CO3, the Children＇s Yak Steak has the best water-holding capacity,the loss of cooking and milling loss were reduced by 29.19% and 43.65% respectively, and the shear force did not change significantly.

关 键 词：响应面 儿童牦牛肉排 无磷保水剂 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]