Optimization of water retention agent ratio of non-phosphate additive on beef batter by response surface methodology

To optimize water retention agent ratio of the non-phosphate additive on beef batter by using single factor and BoxBehnken response surface design method. The effects of L-histidine amount, sodium carbonate amount and sodium citrate amount on cooking loss of beef batter were determined. Optimal technology was 0.30% of L-histidine, 0.56% of sodium carbonate and 0.27% of sodium citrate by Design-Expert 8.0 software, the minimum cooking loss of beef batter was 9.14%.The water retention agent of non-phosphate additive could significantly ( p < 0.01) improve the pH of beef batter, which was beneficial to the formation of good gel networks and the improvement of water holding capacity.