In this test, mutton was used as raw materials and was placed in a negative-ion electric field for pickling. With negative-ion electric field intensity, pickling temperature, pickling time as variables, this study analyzed the effect on myoglobin and oxygen content in pickled mutton and related indicators. Furthermore, the effects of Box-Behnken response surface method was used to optimize the negative-ion electric field pickling process conditions. The experimental results showed that the optimum conditions for the mutton pickling by negative-ion electric field were as follows: The field intensity of electric field was 3.34 kV at 4 ℃ for 13 h. Under these conditions, the predicted content of myoglobin was 20.79%. After a comprehensive consideration of the factors and actual production conditions, the optimal pickling process parameters were slightly adjusted: The field strength of anion was 3 kV at 4 ℃ for 13 h. Under these conditions, the content of myoglobin in pickled mutton reached (20.67±0.18)%.
FAN Shana
,
LI Shiqi
,
LIU Yanqiu
,
BAI Yang
,
DU Rima
,
SHA Rina
. Optimizing the pickling technology of mutton negative-ion field using response surface[J]. Food and Fermentation Industries, 2020
, 46(24)
: 121
-125
.
DOI: 10.13995/j.cnki.11-1802/ts.024442
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