Plackett-Burman试验结合Box-Behnken响应面法优化琯溪蜜柚海绵层水溶性抗氧化膳食纤维猪肉丸加工配方

薛山; 赵昕源; 胡潘虹

doi:10.13386/j.issn1002-0306.2023060181

Plackett-Burman试验结合Box-Behnken响应面法优化琯溪蜜柚海绵层水溶性抗氧化膳食纤维猪肉丸加工配方

Plackett-Burman Test Combined with Box-Behnken Response Surface Method to Optimize the Formulation of Pork Meatball Added with Soluble Antioxidant Dietary Fiber from Sponge Layer of Guanxi Pomelo

摘要

摘要: 为进一步研发并提升猪肉丸产品品质，研究采用Plackett-Burman结合Box-Behnken试验设计，以硬度、内聚性、弹性、咀嚼性四个质构指标的综合评分为指标，优化琯溪蜜柚海绵层水溶性抗氧化膳食纤维（Soluble antioxidant dietary fiber，SADF）猪肉丸的加工配方，分别考察SADF（羟自由基清除率为IC₅₀=0.92 mg/mL）、玉米淀粉、食盐、复合磷酸盐以及水分添加量对猪肉丸硬度（X₁）、内聚性（X₂）、弹性（X₃）、咀嚼性（X₄）及质构综合评分（Y）的影响，基于上述结果，采用Plackett-Burman设计筛选对实验结果影响较为显著的因素（SADF、玉米淀粉以及水分添加量）进行Box-Behnken响应曲面优化试验，并用光学显微镜和扫描电镜观察猪肉丸微观结构。结果表明：采用降维分析法提得两个公共因子，确立猪肉丸Y值计算公式为：Y=（84.055Y₁+15.627Y₂）/99.681（Y₁=0.234X₁+0.259X₂+0.297X₃+0.296X₄，Y₂=0.989X₁−0.784X₂−0.010X₃−0.084X₄）；最终得到猪肉丸最优配方为：琯溪蜜柚海绵层SADF添加量为6.49%，玉米淀粉添加量为18.64%，水添加量为29.98%，此时猪肉丸质构综合评分最高（1.2782分），猪肉丸软硬适中、粘弹性优良；经光学显微镜和扫描电镜观察猪肉丸微观结构显示，6.49% SADF添加组肉丸较之未添加SADF组能够明显改善猪肉丸的整体结构，使其微观结构细密均匀，内部凝胶网络相互交联程度增强。综上，本研究不仅提升了猪肉丸的营养与质构品质，还实现了蜜柚废弃物的综合利用，为肉糜类食品品质优化提升提供了新思路。

Abstract: In order to further develop and improve the quality of pork meatballs, Plackett-Burman combined with Box-Behnken experimental design was used to optimize the processing formula of pork meatball added with soluble antioxidant dietary fiber (SADF) from sponge layer of Guanxi pomelo, based on the texture comprehensive score of hardness, cohesion, elasticity and chewability. The effects of addition of SADF (the hydroxyl radical scavenging rate was IC₅₀=0.92 mg/mL), corn starch, salt, complex phosphate and water on hardness (X₁), cohesiveness (X₂), elasticity (X₃), chewability (X₄) and the texture comprehensive score (Y) of pork meatballs were investigated, respectively. Based on the above results, the Plackett-Burman design was used to screen the factors (SADF addition, corn starch addition and water content addition) that had significant impact on the experimental results for subsequent response surface optimization using Box-Behnken experimental design. The microstructure of pork meatballs was observed by optical microscope and scanning electron microscope. The results showed that two common factors were obtained by dimensionality reduction analysis, and the formula for calculating Y value of pork meatball was established as follows: Y=(84.055Y₁+15.627Y₂)/99.681 (Y₁=0.234X₁+0.259X₂+0.297X₃+0.296X₄, Y₂=0.989X₁−0.784X₂−0.010X₃−0.084X₄). The optimal formula of pork meatballs was finally obtained as follows: The addition of SADF from sponge layer of Guanxi pomelo was 6.49%, the addition of corn starch was 18.64%, and the addition of water was 29.98%. In this case, the texture comprehensive score of pork meatballs was the highest (1.2782), which was of moderate hardness and excellent viscoelasticity. The test of optical microscopy and scanning electron microscopy showed that compared with the non-SADF group, the 6.49% SADF supplemented group could significantly improve the overall structure of the meatballs, make the microstructure fine and uniform, and enhance the cross-linking degree of internal gel networks. To sum up, this study not only improved the nutritional and structural quality of pork meatballs, but also realized the comprehensive utilization of pomelo waste, providing a new idea to optimize and improve the quality of minced meat food.