Optimization of processing conditions for restructured steak by response surface methodology
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摘要: 实验在研究分析牛肥膘比例、天然海藻酸钠添加量和凝胶时间对重组牛排蒸煮损失率及硬度影响的基础上,以重组牛排蒸煮损失率和硬度的综合评价为优化指标,采用响应面法对工艺条件进行优化。单因素实验方差分析结果表明,三个因素对重组牛排蒸煮损失率及硬度都有极显著影响(p<0.05)。通过拟合模型优化,最佳工艺条件为:牛肥膘比例20%、海藻酸钠比例2.36%、凝胶时间8.75 h。在此工艺条件下,牛排的蒸煮损失率23.81%,硬度9.95 kg,综合评价为81.734。此时重组牛排产品保水性明显增强,硬度显著降低,该研究结果为重组牛排加工工艺提供参考依据。Abstract: Based on the study of the effects of fatty ratio,sodium alginate content and gelation time on the cooking loss and hardness value of restructured steak,the processing condition was optimized with response surface method by setting the comprehensive assessment score of cooking loss and hardness value as optimization target.The results showed that: the three single factors had significant influence on cooking loss and hardness of restructured steak( p < 0.05).By using the fitting model to optimize the processing condition,the optimum conditions were determined as follows: fatty ratio 20%,sodium alginate content 2.36% with 8.75 h. In this condition,the cooking loss 23.81%,the hardness value 9.95 kg and the comprehensive assessment 81.734.Cooking loss of restructured steak could increase and hardnessr value reduce mostly under the condition,results could provide references for restructured steak processed.
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Keywords:
- restructured steak /
- cooking loss /
- hardness /
- response surface methodology /
- optimization
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