Optimization of processing conditions for restructured steak by response surface methodology

Based on the study of the effects of fatty ratio,sodium alginate content and gelation time on the cooking loss and hardness value of restructured steak,the processing condition was optimized with response surface method by setting the comprehensive assessment score of cooking loss and hardness value as optimization target.The results showed that: the three single factors had significant influence on cooking loss and hardness of restructured steak( p < 0.05).By using the fitting model to optimize the processing condition,the optimum conditions were determined as follows: fatty ratio 20%,sodium alginate content 2.36% with 8.75 h. In this condition,the cooking loss 23.81%,the hardness value 9.95 kg and the comprehensive assessment 81.734.Cooking loss of restructured steak could increase and hardnessr value reduce mostly under the condition,results could provide references for restructured steak processed.