Response surface optimization of pickled liquid formulation and quality determination of conditioning steak

This study aimed to produce a high quality industrialized conditioning steak with good flavor, fresh taste and full of nutrition.Salt, compound phosphate, cooking wine and papainand spices were used as marinade.The tenderness, water retention and sensory quality score of the steak as the detection index, the weight of the three indexes was affected to the comprehensive evaluation indexofthe meat quality.On the basis of single factor experiment, Box-Behnken test design were used to screen and optimize the ratio of pickled liquid to determine the best basic pickled liquid formula: salt 1.5%, compound phosphate 0.15%, cooking wine 4.0%, papain 0.3%, spices 0.8%.The salted steak comprehensive evaluation index was 13.224 ( the shear stress was 9.39 N, the juice loss rate was 30.6%, the sensory quality score was 27.5) , the volatile base nitrogen ( TVB-N) 1.4 mg/100 g, the sulfur ( TBA) 0.103 mg/kg, the total number of colonies 26 cfu/g, coliform bacteria were not detected, the above indicators were in line with the relevant standards and better than the raw meat of the indicators. The results showed that the best basic pickling solution could improve the comprehensive quality of steak and provide reliable reference data for the industrial production ofconditioning steak.