为改善速冻纯瘦猪肉丸的弹性,通过Plackett-Burman实验、最陡爬坡实验和Box-Behnken响应面实验对影响速冻纯瘦猪肉丸弹性的多糖胶配方进行优化。首先用Plackett-Burman法筛选出3个影响较大的重要因素,分别为乙酰化二淀粉磷酸酯、海藻酸钠和结冷胶,然后进行最陡爬坡实验逼近最佳响应面区域,最后通过BoxBehnken设计,利用SAS软件进行回归分析,得到了高弹性速冻纯瘦猪肉丸的多糖胶配方,即乙酰化二淀粉磷酸酯为30.05%,海藻酸钠为0.74%,结冷胶为0.22%,此时速冻纯瘦猪肉丸弹性值为0.885。

In order to improve elasticity of quick-frozen lean pork meatballs,polysaccharide gel formulas which affected elasticity of quick-frozen lean pork meatballs were optimized by Plackett-Burman design experiment,the steepest ascent experiment and Box-Benhnken response surface design. First,two level factorial design of Plackett-Burman was used to evaluate the influence of eight related factors. The result showed that three factors played the important roles in the elasticity of the meatballs,including acetylated distarch phosphate( ADSP),sodium alginate( SA)and gellan gum( GG). Second,the path of steepest ascent was used to approach the optimal region of response surface. Third,further optimization was made by using response surface analysis. The results showed that the optimum formula was acetylated distarch phosphate 30. 05%,sodium alginate 0. 74% and gellan gum 0. 22%. Under the optimized conditions,the elasticity of quick-frozen lean pork meatballs was 0. 885.