响应面法优化PSE猪肉低温香肠配方

通过单因素试验,考察了卡拉胶、转谷氨酰胺酶(TG酶)及大豆分离蛋白对PSE猪肉低温香肠质构特性和感官品质的影响。结果表明,单独添加卡拉胶、TG酶或大豆分离蛋白可以显著改善PSE肉低温香肠的硬度、弹性、内聚性和咀嚼性。在单因素试验的基础上,通过响应面试验优化得出PSE猪肉低温香肠的最佳改良剂添加量为:卡拉胶占总料0.5%,TG酶0.6%,大豆分离蛋白3%,按此配方制得的产品切面光滑、紧密,软硬适中,肉香浓郁,具有较高的感官评分。

Optimization of the Formula of PSE Pork-based Chilled Sausage by Response Surface Methodology

Single factor experiments were performed to evaluate the effects of adding carrageenan, transglutaminase (TG), and soybean protein isolate (SPI) on the textural and sensory properties of PSE pork-based chilled sausage. The results showed that, adding carrageenan, SPI or TG individually significantly improved the hardness, elasticity, cohesiveness and chewiness of the PSE pork-based chilled sausage. The response surface methodology based on the single factor experiments was used to obtain optimal modifying agent formula in the PSE pork-based chilled sausage: carrageenan was 0.5% of total material, TG was 0.6%, and SPI was 3%. The product prepared by this formula had smooth and compact section, moderate hardness, strong meat flavor, and high sensory score.