响应面法优化植物基香肠配方

徐进 周辉 周凯 曾宪明 张万刚 徐宝才

徐进,周辉,周凯,等. 响应面法优化植物基香肠配方[J]. 食品工业科技,2021,42(21):205−212. doi:  10.13386/j.issn1002-0306.2021030056
引用本文: 徐进,周辉,周凯,等. 响应面法优化植物基香肠配方[J]. 食品工业科技,2021,42(21):205−212. doi:  10.13386/j.issn1002-0306.2021030056
XU Jin, ZHOU Hui, ZHOU Kai, et al. Optimization of Processing Technology of Plant-Based Sausage by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(21): 205−212. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021030056
Citation: XU Jin, ZHOU Hui, ZHOU Kai, et al. Optimization of Processing Technology of Plant-Based Sausage by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(21): 205−212. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021030056

响应面法优化植物基香肠配方

doi: 10.13386/j.issn1002-0306.2021030056
基金项目: 魔芋膳食纤维休闲零食制品绿色加工关键技术研究及产业化(202003b06020022)
详细信息
    作者简介:

    徐进(1997−),女,硕士研究生,研究方向:肉品加工与质量控制,E-mail:564443215@qq.com

    通讯作者:

    徐宝才(1973−),男,博士,教授,研究方向:肉品加工与质量控制,E-mail:baocaixu@163.com

  • 中图分类号: TS214.9

Optimization of Processing Technology of Plant-Based Sausage by Response Surface Methodology

  • 摘要: 本文研究了豌豆分离蛋白、豌豆组织蛋白和谷朊粉三种蛋白的添加量对植物基香肠质构特性、蒸煮损失率及感官品质的影响。在单因素实验基础上,采用Box-Behnken响应面试验对植物基香肠配方进行优化。结果表明,植物基香肠制作中最佳蛋白原料添加量为豌豆分离蛋白19.19%、豌豆组织蛋白9.83%、谷朊粉7.13%,此条件下香肠感官评分为81.20分,与预测值80.11分接近,咀嚼性为4791.2 g·s,与预测值4767.09 g·s接近。优化后的植物基香肠硬度6245.11 g,内聚性0.83,回复性0.51%,蒸煮损失率2.72%,与市售植物基香肠相比蒸煮损失率更低,具有更好的内聚性和回复性,硬度在市售香肠硬度区间内。本研究可以为植物基香肠的开发以及相关工业生产提供参考依据。
  • 图  1  豌豆分离蛋白添加量对香肠品质的影响

    Figure  1.  Effects of pea isolates protein on qualities of sausage

    注:不同小写字母表示差异显著,P<0.05,图2~3同。

    图  2  豌豆组织蛋白添加量对香肠品质的影响

    Figure  2.  Effects of pea tissue protein on qualities of sausage

    图  3  谷朊粉添加量对香肠品质的影响

    Figure  3.  Effects of gluten on qualities of sausage

    图  4  各因素交互作用对感官评分影响的响应面图

    Figure  4.  Response surface diagram of the interaction of factors on sensory score

    注:A:豌豆分离蛋白与豌豆组织蛋白;B:豌豆分离蛋白与谷朊粉;C:豌豆组织蛋白与谷朊粉;D:豌豆分离蛋白与豌豆组织蛋白;E:豌豆分离蛋白与谷朊粉;F:豌豆组织蛋白与谷朊粉。

    表  1  响应面试验因素水平表

    Table  1.   Factors and levels table of response surface design

    水平因素
    A豌豆分离蛋白
    (%)
    B豌豆组织蛋白
    (%)
    C谷朊粉
    (%)
    −11854
    019107
    1201510
    下载: 导出CSV

    表  2  植物基香肠感官评价标准

    Table  2.   The sensory evaluation standards of vegetarian sausage

    指标分值(分)评级标准评分范围
    组织结构20切面均匀,气孔细小,内聚性好15~20
    切面较均匀,气孔细密不均匀,内聚性较好10~14
    切面粗糙,有大气孔,结构松散0~9
    硬度30软硬合适,咀嚼性好24~30
    稍微偏软或偏硬,有一定的咀嚼感15~23
    粗糙干涩或过粘,咀嚼感不强0~14
    弹性20弹性好,手指按压回弹1/2以上15~20
    弹性较好,按压回弹缓慢10~14
    弹性差,几乎不会回弹0~9
    口感20清脆爽口,口感与真肉接近,有回味15~20
    有点发面或者发渣,有一定真肉的口感,有一定回味10~14
    发渣、发面,口感与真肉不像,无回味0~9
    总体可接受性10良好8~10
    中度5~7
    较差0~4
    下载: 导出CSV

    表  3  响应面试验设计与结果

    Table  3.   Experimental design and results of response surface analysis

    试验号ABC响应值
    Y1感官评分(分)Y2咀嚼性(g·s)
    110−167.174603.35
    2−10−164.514503.43
    310172.234490.12
    400080.254811.76
    500080.424716.72
    6−11068.794402.10
    700079.784792.43
    800079.684706.90
    90−1174.554402.08
    1000079.964766.91
    110−1−170.364508.37
    1201176.024578.02
    13−1−1069.554534.88
    1401−171.074483.63
    15−10172.064380.01
    1611072.364555.83
    171−1071.534740.07
    下载: 导出CSV

    表  4  响应面二次模型的方差分析

    Table  4.   Variance analysis of response surface quadratic model

    指标变异来源自由度平方和均方FP显著性
    感官评分(分)模型9405.3745.04151.68<0.0001**
    残差72.080.30
    失拟项31.690.565.780.0616
    误差40.390.097
    总差16407.45
    咀嚼性(g·s)模型92.883E+00531474.114.900.0240*
    残差744954.596422.08
    失拟项336488.8512162.955.750.0622
    误差48465.742116.44
    总差163.282E+005
    注:**表示差异极显著(P<0.01);*表示差异显著(P<0.05),表5同。
    下载: 导出CSV

    表  5  不同试验因素回归模型系数检验

    Table  5.   Test of regression coefficients of different test factors

    模型项感官评分咀嚼性
    均方FP显著性均方FP显著性
    A 豌豆分离蛋白11.0037.040.0005**404636.300.0404*
    B 豌豆组织蛋白0.632.130.18773437.030.540.4882
    C 谷朊粉53.82181.25<0.0001**7722.141.200.3091
    AB0.632.130.1880662.030.100.7575
    AC0.561.870.213925.964.042E-0030.9511
    BC0.140.490.508110068.121.570.2507
    A2198.09667.09<0.0001**41904.036.520.0379*
    B228.5095.96<0.0001**42920.336.680.0362*
    C282.13276.58<0.0001**1.146E+00517.840.0039*
    下载: 导出CSV

    表  6  产品的品质特性测定结果

    Table  6.   Quality characteristics results of samples

    样品编号硬度(g)内聚性回复性(%)蒸煮损失率(%)
    样品16245.11±78.95b0.83±0.02a0.51±0.01a2.72±0.15c
    样品26166.67±101.74b0.59±0.02b0.28±0.01c3.16±0.23bc
    样品35302.22±84.71c0.58±0.05b0.28±0.02c2.99±0.16c
    样品47330.51±83.07a0.68±0.02b0.35±0.01b3.98±0.35ab
    样品55910.85±111.62b0.58±0.00b0.18±0.00d4.44±0.24a
    注:样品1为优化后香肠,样品2、3、4、5均为市售植物基香肠;同列不同小写字母表示差异显著(P<0.05)。
    下载: 导出CSV
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  • 收稿日期:  2021-03-05
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