食品科学2016，Vol.37Issue(20)：13-18,6.DOI:10.7506/spkx1002-6630-201620003
响应面法优化木瓜蛋白酶-复合磷酸盐嫩化低档部位牛肉工艺
Response Surface Methodology for Optimization of Tenderization Conditions for Low-grade Beef Using Papain and Composite Phosphate
摘要
Abstract
The purpose of this study was to establish the optimal tenderization conditions using papain and composite phosphate together for low-grade roast beef production. Response surface methodology (RSM) was used to model and optimize responses. Three parameters including enzymatic specific activity, phosphate concentration and time were selected as the main tenderization conditions. The responses were Warner-Bratzler shear force and sensory evaluation. The experimental data were statistically analyzed for the establishment of quadratic regression models using the Design-Expert 8.05 software. According to the results of RSM, the Warner-Bratzler shear force could be reduced remarkably by using papain and composite phosphate, and higher water retention and sensory evaluation scores were achieved by properly reducing papain dosage. The optimal tenderization parameters were determined as follows: papain activity, 9.44 U/g; phosphate concentration, 18.35 mg/mL; and tenderization time, 9.09 h. Under these conditions, the shear force was 17.25 N and the sensory evaluation was 5.02. The predicted values were proved to coincide wel with the measured values. Accordingly, the developed regression models were reliable and could be used to predict the changes in shear force and sensory evaluation.关键词
低档部位牛肉/木瓜蛋白酶/复合磷酸盐/响应面/复合嫩化Key words
low-grade beef/papain/composite phosphate/response surface methodology/combined tenderization分类
轻工纺织引用本文复制引用
陶瑞,汤晓艳,龚艳,齐凯,耿永然..响应面法优化木瓜蛋白酶-复合磷酸盐嫩化低档部位牛肉工艺[J].食品科学,2016,37(20):13-18,6.基金项目
公益性行业（农业）科研专项 （）
