响应面优化猪肉真空腌制的工艺条件

Optimizing the vacuum brining parameters of pork by response surface methodology

摘要: 在单因素实验基础上,采用响应面优化法考察了不同真空度、盐水浓度及真空腌制时间对猪肉食盐内渗量和感官评定的影响,并优化了真空腌制工艺条件。结果表明,盐水浓度、真空度、真空腌制时间对猪肉腌制效果影响显著,并确定真空腌制最佳工艺条件为:盐水浓度8%、真空度0.09MPa、真空腌制时间6h,在此条件下猪肉食盐内渗量1.75%,感官评定值为75.33分,说明响应面优化猪肉真空腌制条件的工艺可行。

Abstract: Based on the single factor experiments, the effects of vacuum pressure, brine concentration and brining time on the salt gain and sensory evaluation of pork muscle and the optimum process were studied by response surface methodology.The results showed that salted pork was significantly affected by vacuum pressure, brine concentration and brining time.The optimum vacuum brining conditions were obtained at brine concentration of 8%, vacuum pressure of 0.09MPa and curing time of 6h.Under this condition, salt gain of pork muscle was achieved to 1.75% with the score of sensory evaluation up to 75.33, which indicated that vacuum brining process optimized by response surface methodology was reliable.