Please wait a minute...
 
 
食品与发酵工业  2019, Vol. 45 Issue (10): 168-173    DOI: 10.13995/j.cnki.11-1802/ts.018918
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
响应面法优化猪肉重组工艺配方
蒋平香1, 王勤志2*, 滕建文2, 夏宁2, 韦保耀2
1(桂林市粮油质量监督检验中心,广西 桂林,541000)
2(广西大学 轻工与食品工程学院,广西 南宁,530004)
Optimized pork recombination formula by response surface methodology
JIANG Pingxiang1, WANG Qinzhi2*, TENG Jianwen2, XIA Ning2, WEI Baoyao2
1(Guilin Grain and Oil Quality Supervision and Inspection Center, Guilin, 541000)
2(Institute of Light Industry and Food Engineering,Guangxi University, Nanning, 530004)
下载:  HTML   PDF (2396KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 为使油脂能很好地储存于碎肉重组体系,促进产品重组成型,解决传统肉干制品难以咀嚼的品质问题,开发高档肉制品,通过单因素试验研究油脂,复合磷酸盐,谷氨酰胺转氨酶(transglutaminase, TG酶),大豆分离蛋白对碎肉重组产品凝胶强度的影响,采用响应面法对重组配方进行优化。研究结果表明,添加油脂、复合磷酸盐、TG酶、大豆分离蛋白对碎肉重组产品的凝胶强度有显著影响(P<0.05),采用Box-Behnken响应面法得到最佳工艺配方为大豆分离蛋白1.63%(质量分数),复合磷酸盐0.30%(质量分数),TG酶1.95%(质量分数),玉米油6.00%(质量分数),此时碎肉重组产品凝胶强度值为32 366 g·cm,与预测值34 542 g·cm接近。同时,由扫描电镜图可知优化后的碎肉重组产品凝胶网络均匀有致,空洞较多,油脂能很好地储存于凝胶网络中。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
蒋平香
王勤志
滕建文
夏宁
韦保耀
关键词:  碎肉重组  凝胶强度  响应面法  优化成型    
Abstract: In order to solve the problem that dried meat is hard to chew, the oil was expected to be stored well in the recombinant system of minced meat. This paper studied the effects of oil, compounded phosphate, glutamine transaminase (TG enzyme), and soybean protein isolate on the gel strength of the recombinant minced meat product. The results showed that oil, compounded phosphate, TG enzyme, and soy protein isolate had significant effects on the gel strength of the recombinant product (P<0.05). The best processing formula was found as follows: 1.63% soy protein isolate, 0.30% compounded phosphate, 1.95% TG enzyme, and 6.00% corn oil. Under this condition, the gel strength of the recombinant meat was 32 366 g·cm,which was close to the predicted value (34 542 g·cm). Besides, the scanning electron micrograph showed that the gel network of the optimized recombinant product was uniform and porous, which was beneficial for the oil to be stored well in the gel network.
Key words:  meat restructured    gel strength    response surface methodology    optimization
收稿日期:  2018-09-27                出版日期:  2019-05-25      发布日期:  2019-06-17      期的出版日期:  2019-05-25
基金资助: 广西科学研究与技术开发计划项目,桂科重1412100 3-6-1
作者简介:  硕士研究生(王勤志副教授为通讯作者,E-mail:qinzhi-wang@163.com)。
引用本文:    
蒋平香,王勤志,滕建文,等. 响应面法优化猪肉重组工艺配方[J]. 食品与发酵工业, 2019, 45(10): 168-173.
JIANG Pingxiang,WANG Qinzhi,TENG Jianwen,et al. Optimized pork recombination formula by response surface methodology[J]. Food and Fermentation Industries, 2019, 45(10): 168-173.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018918  或          http://sf1970.cnif.cn/CN/Y2019/V45/I10/168
[1] TRESPALACIONS P,PLA R. Simulataneous application of transglutaminase and high pressure to improve functional properties of chicken meet gels [J].Food Chemistry,2007,100(1):264-272.
[2] 张毅超.中式重组火腿粘合剂配方及工艺条件优化的研究[D].哈尔滨:哈尔滨商业大学,2016:1-61.
[3] 张佳敏,唐占敏,冉渺,等.响应面优化重组牛肉加工工艺[J].食品工业科技,2017,38(4):263-267;271.
[4] 韩墨非.重组调理牛排关键加工技术的研究[D].泰安:山东农业大学,2017:1-50.
[5] 何芳.带鱼鱼肉重组制品工艺优化及其品质研究[D].杭州:浙江工商大学,2012:1-50.
[6] PAMBSUN, YEN WEN T.Biochemical and morphological changes in grass shrimp(Penaeus monodon)muscle following freezing by air blast and liquid nitrogen methods[J]. Journal of Food Biochemistry,2007,17(3):147-160.
[7] 蒋平香,夏宁,韦保耀,等.添加油脂对重组肉干硬度和持水性的影响[J].食品工业科技,2015,36(18):77-81.
[8] RUUSUNEN M, VAINIONPÄÄJ, LYLY M,et a1.Reducing the sodium content in meat products:The effect of the formulation in low-sodium ground meat patties[J].Meat Science,2005,69(1):53-60.
[9] PUOLANNE E J,TERRELL R N. Effects of rigor-state, levels of salt and sodium tripolyphosphate on physical, chemical and sensory properties of frankfurter-type sausages[J].Journal of Food Science,1983,48(4):1 036-1 038.
[10] 赵文亚,崔旭海,孙中贯.复合磷酸盐对乌鳢鱼糜凝胶强度影响的研究[J].食品研究与开发,2016,37(3):23-25.
[11] SUN X D, AMTFIELD S D. Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking[J]. Journal of Food Engineering, 2011,107(2):226-233.
[12] CHANARAT S, BENJAKUL S. Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase[J]. Food Hydrocolloids, 2013,30(2):704-711.
[13] JIMÉNEZ-COLMENERO F, HERRERO A, PINTADO T, et al. Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters[J]. Food Research International, 2010,43(8):2 068-2 076.
[14] 刘敦华, 谷文英. 沙蒿籽胶与大豆分离蛋白相互作用的研究[J]. 食品研究与开发, 2006,27(7):80-84.
[15] 王洪晶, 华欲飞,鄢全. 脱脂豆粕中不同脂肪氧合酶活力对大豆分离蛋白凝胶性质的影响[J]. 中国粮油学报, 2006,21(5):58-62.
[16] MOURTZINOS I, KIOSSEOGLOU V. Protein interactions in comminuted meat gels containing emulsified corn oil[J]. Food Chemistry, 2005,90(4):699-704.
[17] 周爱梅,曾庆孝,刘欣,等.鳙鱼鱼糜凝胶特性改良的研究[J].2004,25(2):104-107.
[18] FELISBERTO M H F, PICONE C S F, CUNHA R A, et al. Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions[J]. LWT - Food Science and Technology, 2015,60(1):148-155.
[19] CÁCERES E, GARCIA M L, SELGAS M D.Effect of pre-emulsified fish oil-as source of PUFA n-3 on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage[J]. Meat Science, 2008,80(2):183-193.
[1] 李云嵌, 杨曦, 刘江, 吴娟, 王振兴, 张雪春. 超声波辅助碱法提取美藤果分离蛋白及其加工性质研究[J]. 食品与发酵工业, 2021, 47(9): 128-135.
[2] 王子涵, 向敏, 徐茂, 蒋和体. 响应面优化黑果腺肋花楸汁澄清工艺及其抗氧化活性评价[J]. 食品与发酵工业, 2021, 47(8): 189-196.
[3] 李琦, 曾凡坤, 华蓉, 王继飞. 响应面法优化超声辅助提取韭菜根不溶性膳食纤维[J]. 食品与发酵工业, 2021, 47(3): 128-134.
[4] 代文婷, 王远, 邢丽杰, 吴宏, 康效宁, 吴洪斌, 王世萍, 代佳慧. 蟠桃-葡萄-黑枸杞复合饮料的配方优化[J]. 食品与发酵工业, 2021, 47(1): 172-179.
[5] 王容, 赵良忠, 莫鑫, 庾坤, 车丽娜, 刘婷. 米酸汤发酵工艺优化及贮存稳定性预测模型[J]. 食品与发酵工业, 2020, 46(6): 191-198.
[6] 李晓明, 陈凯, 黄占旺, 沈勇根, 卢剑青, 程宏桢, 刘馥源, 安兆祥, 徐弦. 白玉菇蛋白提取工艺优化及其功能特性研究[J]. 食品与发酵工业, 2020, 46(4): 239-246.
[7] 余文晖, 王金锋, 谢晶. 响应面法优化金枪鱼复合冰衣液配比[J]. 食品与发酵工业, 2020, 46(3): 174-179.
[8] 余文晖, 王金锋, 谢晶. 响应面法优化金枪鱼复合冰衣液配比[J]. 食品与发酵工业, 2020, 46(3): 174-179.
[9] 樊沙娜, 李斯琦, 刘彦秋, 白杨, 都日玛, 莎日娜. 响应面优化羊肉负离子电场腌制工艺[J]. 食品与发酵工业, 2020, 46(24): 121-125.
[10] 陈越, 宋振康, 张海悦. 三氯乙酸法脱除龙葵果多糖中蛋白质的工艺优化[J]. 食品与发酵工业, 2020, 46(24): 198-203.
[11] 金文刚, 吕浩, 赵萍. 水溶性硅素对大鲵皮明胶理化性质及乳化活性的影响[J]. 食品与发酵工业, 2020, 46(22): 36-41.
[12] 朱建飞, 唐敏, 高瑞萍, 常海军. 阿拉伯半乳聚糖吸附阿魏酸的特性研究[J]. 食品与发酵工业, 2020, 46(20): 61-66.
[13] 王杰, 王瑞芳, 王园, 任雪荣, 陈秋燕, 齐景伟, 王浩然, 杨帆, 赵旭阳, 郭文浩, 安晓萍. 响应面优化马齿苋黄酮水提工艺及其抗氧化活性评价[J]. 食品与发酵工业, 2020, 46(19): 197-204.
[14] 冒鑫哲, 彭政, 周冠宇, 堵国成, 张娟. 枯草芽孢杆菌高产角蛋白酶发酵条件优化[J]. 食品与发酵工业, 2020, 46(17): 138-144.
[15] 赵泽颖, 袁越锦, 王栋, 赵哲. 多指标试验公式法优化哈密瓜片真空热风干燥工艺[J]. 食品与发酵工业, 2020, 46(15): 140-146.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn