Optimization of High Pressure Stewing Process of Rabbit Soup by Fuzzy Mathematics Combined with Response Surface Methodology

XUE Shan; LI Kunlun

doi:10.13386/j.issn1002-0306.2021050224

Volume 43 Issue 3

Jan. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(3): 195-202. > DOI: 10.13386/j.issn1002-0306.2021050224

XUE Shan, LI Kunlun. Optimization of High Pressure Stewing Process of Rabbit Soup by Fuzzy Mathematics Combined with Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(3): 195−202. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050224.

Citation:

PDF (4094 KB)

Optimization of High Pressure Stewing Process of Rabbit Soup by Fuzzy Mathematics Combined with Response Surface Methodology

XUE Shan^{1, 2,},
LI Kunlun¹

1.
College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China
2.
Engineering Research Center of Fujian Province for Fungal Industry, Zhangzhou 363000, China

More Information

Received Date: May 26, 2021
Available Online: December 03, 2021

Graphical Abstract

Abstract

Abstract

To study the high pressure stewing process of Minnan rabbit soup with red koji wine added, the yellow rabbit from Fujian province was used as raw material, and the effects of liquid-solid ratio, stew time, stew pressure and amount of red koji wine on fuzzy mathematical sensory score and soluble protein content of rabbit soup were investigated. The Box-Behnken Design experiment with Matlab was designed on the basis of single factor, and the effects of liquid-solid ratio, stew pressure and stew time on the quality of rabbit soup were studied. The results showed that the ratio of liquid to material had a great influence on the quality of rabbit soup. Considering the sensory score and protein concentration of rabbit soup, the optimal extraction process parameters were obtained as follows: Liquid-solid ratio 2:1 mL/g, stew pressure 49.65 kPa, stew time 30.77 min, red yeast wine addition amount 3 mL/100 mL, The theoretical values of rabbit soup sensory score and protein concentration could reach 85.17 and 32.38 mg/mL, respectively. The model was significantly reliable, and there was no significant difference from the actual values (85.20±3.50 and 31.18±1.58 mg/mL). This study provides impetus and reference for the research and development, innovation and promotion of Fujian characteristic rabbit soup.
- red koji wine,
- rabbit soup,
- fuzzy mathematics,
- process optimization

FullText(HTML)

References (22)

References

[1]	KILINC B. Preparation of liquid anchovy (Engraulis encrasicholus) soup and icrobiological and sensory changes during refrigerated storage[J]. Journal of Muscle Foods,2010,21(3):451−458. doi: 10.1111/j.1745-4573.2009.00194.x
[2]	SUN Y, LV F, TIAN J, et al. Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup[J]. Food Science Nutrition,2019,7(6):1969−1975. doi: 10.1002/fsn3.996
[3]	ZOTTE A D, SZENDRŐ Z. The role of rabbit meat as functional food[J]. Meat Science,2011,88(3):319−331. doi: 10.1016/j.meatsci.2011.02.017
[4]	薛山. 我国兔产业发展现状及趋势展望[J]. 肉类研究,2016,30(8):44−48. [XUE S. Present status and future trends in the development of rabbit industry in China[J]. Meat Research,2016,30(8):44−48. doi: 10.15922/j.cnki.rlyj.2016.08.009
[5]	薛山. 伊拉兔肌内磷脂脂肪酸动态变化与功能特性研究[D]. 重庆: 西南大学, 2015. XUE S. Research on dynamic change and functional characteristics of intramuscular phospholipid fatty acids of Inlarabbit[D]. Chongqing: Southwest University, 2015.
[6]	SONG C, ZHU L, SHAO Y, et al. Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology[J]. Czech Journal of Food Science,2021,39:297−304. doi: 10.17221/47/2021-CJFS
[7]	TIAN Y, HUANG J, XIE T, et al. Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing[J]. Food Chemistry, 203: 456−464.
[8]	王哲铭, 王成财, 朱立宏, 等. 模糊数学结合响应面法优化啤酒鱼的煮制工艺[J/OL]. 食品工业科技. https://doi.org/10.13386/j.issn1002-0306.2020090191. WANG Z M, WANG C C, ZHU L H, et al. Optimization of boiling process of beer fish by fuzzy mathematics combined with response surface methodology[J/OL]. Science and Technology of Food Industry, https://doi.org/10.13386/j.issn1002-0306.2020090191.
[9]	MEULLENET J F C, GROSS J. Instrumental single and double compression tests to predict sensory texture characteristics of foods[J]. Journal of Texture Studies,1999,30(2):167−180. doi: 10.1111/j.1745-4603.1999.tb00209.x
[10]	高涛, 陈虹旭, 唐华丽. 模糊数学感官评价法优化三种干果复合固体饮料的配方[J]. 食工业科技,2020,41(9):175−180. [GAO T, CHEN H X, TANG H L. Optimization of the formulation of three kinds of dried fruit composite solid beverage by fuzzy mathematics sensory evaluation method[J]. Science and Technology of Food Industry,2020,41(9):175−180. doi: 10.13386/j.issn1002-0306.2020.09.028
[11]	孙丽滢, 陈体昌, 钟龙. 基于模糊感官的虾皮对复合调味汁感官品质的影响分析[J]. 中国调味品,2020,45(2):167−170. [SUN L Y, CHEN T C, ZHONG L. Effect of dried small shrimps on sensory quality of compound seasoning based on fuzzy sensory evaluation[J]. China Condiment,2020,45(2):167−170. doi: 10.3969/j.issn.1000-9973.2020.02.038
[12]	宋煜婷, 王晓芸, 丁筑红, 等. 外源菌种和辅助碳源发酵糟辣椒条件优化与品质分析评价[J]. 食品与发酵工业,2020,46(3):131−137. [SONG Y T, WANG X Y, DING Z H, et al. Optimization of fermentation conditions for chili using exogenous strains and auxiliary carbon source and its quality evaluation[J]. Food and Fermentation Industries,2020,46(3):131−137. doi: 10.13995/j.cnki.11-1802/ts.022423
[13]	BRAGHIERI A, PIAZZOLLA N, CARLUCCI A, et al. Development and validation of a quantitative frame of reference for meat sensory evaluation[J]. Food Quality and Preference,2012,25(1):63−68. doi: 10.1016/j.foodqual.2012.01.007
[14]	余力, 贺稚非, 李洪军, 等. 不同贮藏方式对高压鸡汤品质的影响及货架期预测模型的建立[J]. 食品科学,2016,37(20):274−281. [YU L, HE Z F, LI H J, et al. Effect of different storage methods on quality of high pressure processed chicken broth and establishment of shelf life prediction model[J]. Food Science,2016,37(20):274−281. doi: 10.7506/spkx1002-6630-201620046
[15]	冯雨, 邓梦琦, 陈志奇, 等. 响应面法优化鱼头汤熬煮工艺[J]. 肉类研究,2019,33(11):43−49. [FENG Y, DENG M Q, CHEN Z Q, et al. Optimization of cooking process for fish head broth by response surface methodology[J]. Meat Research,2019,33(11):43−49.
[16]	THRIMAWITHANA T R, YOUNG S, DUNSTAN D E, et al. Texture and rheological characterization of kappa and iota carrageenan in the presence of counter ions[J]. Carbohydrate Polymers,2010,82(1):69−77. doi: 10.1016/j.carbpol.2010.04.024
[17]	贡雯玉. 凝胶型鲫鱼汤产品的开发与研究[D]. 南京: 南京农业大学, 2015: 26−28. GONG W Y. Development and study on processing technology of Carassius auratus gel soup[D]. Nanjing: Nanjing Agricultural University, 2015: 26−28.
[18]	蒋方国, 凌云坤, 徐宏, 等. 响应面法优化羊肚菌鸡脯汤料包工艺[J]. 中国调味品,2021,46(3):91−94, 99. [JIANG F G, LING Y K, XU H, et al. Optimization of the technology of Morchella and chicken breast soup package by response surface methodology[J]. China Condiment,2021,46(3):91−94, 99. doi: 10.3969/j.issn.1000-9973.2021.03.018
[19]	王虎虎, 黄明远, 李潇, 等. 黄羽肉鸡汤煲炖煮工艺优化[J/OL]. 中国食品学报, 2021. https://kns.cnki.net/kcms/detail/11.4528.TS.20210318.1308.008.html WANG H H, HUANG M Y, LI X, et al. Optimization of stew parameters of Yellow-feather broiler soup[J]. Journal of Chinese Institute of Food Science and Technology, 2021, https://kns.cnki.net/kcms/detail/11.4528.TS.20210318.1308.008.html.
[20]	吕雪娟, 梁兰兰. 游离氨基酸含量对食品风味特征的影响[J]. 食品科学,1996,17(3):10−12. [LV X J, LIANG L L. Effect of free amino acid content on food flavor characteristics[J]. Food Science,1996,17(3):10−12. doi: 10.3321/j.issn:1002-6630.1996.03.003
[21]	戚军. 基于结构蛋白与风味物质结合的黄羽鸡汤风味形成研究[D]. 南京: 南京农业大学, 2018. QI J. Study on flavor formation of soup based on the interaction between structural protein and flavor compounds during stewing yellow-feathered chickens[D]. Nanjing: Nanjing Agricultural University, 2018.
[22]	薛山, 肖夏, 陈舒怡, 等. 双响应面法结合Matlab法优化葡萄籽多酚提取工艺及羟自由基清除率评价[J]. 食品工业科技,2020,41(3):160−167. [XUE S, XIAO X, CHEN S Y, et al. Dual response surface method combined with matlab to optimize extraction process of grape seed polyphenols and the evaluation on its hydroxyl radical scavenging rate[J]. Science and Technology of Food Industry,2020,41(3):160−167. doi: 10.13386/j.issn1002-0306.2020.03.028

[1]	XUE Jiaqi, WANG Ying, ZHOU Hui, HUANG Junyi, XU Baocai. Research Progress of Packaging Technology in the Preservation of Meat Products[J]. Science and Technology of Food Industry, 2021, 42(16): 367-373. DOI: 10.13386/j.issn1002-0306.2020080047
[2]	CAI Yan-ping, ZHANG Sha-sha, LIU Jian-hua, DING Yu-ting, LIU Shu-lai. Preservation Effects of CO₂-cold Seawater Combined with Antioxidants on Litopenaeus vannamei[J]. Science and Technology of Food Industry, 2019, 40(15): 271-275,297. DOI: 10.13386/j.issn1002-0306.2019.15.045
[3]	YI Shu-min, ZHANG Shi-wen, YE Bei-bei, YANG Ling, LI Xue-peng, YU Xiao-jun, DING Hao-chen, HUANG Jian-lian, XIE Jing, LI Jian-rong. Effect of Composite Biological Preservative on the Quality of Nemipterus virgatus Sausages[J]. Science and Technology of Food Industry, 2019, 40(4): 226-231. DOI: 10.13386/j.issn1002-0306.2019.04.037
[4]	ZHAO Hai-yang, GAO Li-qiong, CUI Wen-li, WANG Zhi-neng, ZHENG Quan-hui, WU Guang-xu. Quality Changes of Monopterus albus Slices during Refrigerated Preservation[J]. Science and Technology of Food Industry, 2018, 39(21): 293-298. DOI: 10.13386/j.issn1002-0306.2018.21.052
[5]	SU Hong, SHEN Liang, BI Shi-jie, ZHANG Xiao-mei, GUO Rui, LIU Hong-ying. Preservation Effect of Complex Biological Preservatives on Takifugu rubripes during Cold Storage[J]. Science and Technology of Food Industry, 2018, 39(15): 298-301,321. DOI: 10.13386/j.issn1002-0306.2018.15.052
[6]	ZHANG Li, ZHANG Juan, WANG Qian, MA Ling-yan, DING Wu. Application of eugenol nanoparticles on preservation of chilled pork[J]. Science and Technology of Food Industry, 2017, (22): 280-285. DOI: 10.13386/j.issn1002-0306.2017.22.054
[7]	LAN Rong, WU Zhi-ming, ZHANG Li-qiu. Effect of glucose oxidase on the preservation of raspberries[J]. Science and Technology of Food Industry, 2014, (22): 308-312. DOI: 10.13386/j.issn1002-0306.2014.22.059
[8]	LU Yu-xi, SHEN Ping, LI Xue-ying, YANG Xian-shi, CHI Hai. Influence of preservative on squid quality changes during frozen[J]. Science and Technology of Food Industry, 2014, (19): 274-279. DOI: 10.13386/j.issn1002-0306.2014.19.050
[9]	LIU Xiao, XIE Jing. Effect of biopreservation combined with modified atmosphere packaging on qualities of chilled pork[J]. Science and Technology of Food Industry, 2014, (12): 344-348. DOI: 10.13386/j.issn1002-0306.2014.12.067
[10]	YU Gang, ZHANG Hong-jie, YANG Shao-ling, CEN Jian-wei, HAO Shu-xian, YANG Xian-qing. Research progress in preservation methods for tuna and its quality changes during storage[J]. Science and Technology of Food Industry, 2013, (21): 381-384. DOI: 10.13386/j.issn1002-0306.2013.21.035

Supplements (0)

Cited By

Cited by

Periodical cited type(20)

1.	蒋云聪，张玉涵，魏占姣，齐立军，武亚明. 分子蒸馏精制胡椒精油工艺优化及其成分分析. 中国食品添加剂. 2024(01): 266-271 .
2.	周宇，提靖靓，袁梦，翟成凯，章海风，李春梅，王芸. 三个地区马铃薯烘烤后食用品质评价分析. 美食研究. 2024(01): 86-94 .
3.	张琳，胡娅洁，康海龙，李慧，刘庆爽，喻东威，于敏，逯刚. 基于超快速电子鼻对生乳快速鉴别及应用. 中国食品添加剂. 2024(08): 208-216 .
4.	崔春，梁佳欣，袁梦，高明奇，陈芝飞，张弛，杨雯静，邢雨晴，黄家乐，许春平. 不同干燥方式对甘薯固体香料挥发性/半挥发性成分和表面结构的影响. 食品工业科技. 2023(10): 27-35 . 本站查看
5.	杨红玉，张颖，吴梦茜，朱慧，李洪梅，黄璐琦，田慧，袁媛. 米蒸地黄辅料米的优选及其抗骨质疏松作用研究. 中国中药杂志. 2023(10): 2749-2756 .
6.	庄志雄，张雁，邓媛元，唐小俊，刘光，李萍，李雁. 烫漂及喷雾干燥对甜玉米挥发性风味化合物的影响. 食品科学. 2023(14): 274-282 .
7.	韩艳秋，叶春苗，李莉峰. 乳酸菌发酵对薯干质构和风味的影响. 食品研究与开发. 2023(15): 50-54 .
8.	尤俊昊，张保，荀航，姚曦，王进，汤锋. 毛竹竹秆加压热水提取工艺优化及化学成分分析. 林产化学与工业. 2023(04): 107-114 .
9.	肖庆泉. 栽培密度与钾肥施用量对普薯32农艺性状和产量的影响. 福建农业科技. 2023(07): 67-72 .
10.	肖庆泉. 秋季不同移栽期对鲜食甘薯经济性状和品质的影响. 安徽农学通报. 2023(20): 21-24 .
11.	赵俊梅，王学清，韩美坤，胡亚亚，高志远，焦伟静，刘兰服，辛国胜，杨雪，马志民，牟德华. 不同类型甘薯最佳烹饪方式评价. 中国粮油学报. 2022(08): 102-110 .
12.	张玉涵，蒋云聪，魏占姣，张晶晶，齐立军. 基于超快速气相电子鼻构建不同品种花椒和花椒提取物指纹图谱库及应用研究. 中国食品添加剂. 2022(09): 226-233 .
13.	洪蕴恒，宋聚红，梁丽鹏，付雅丽，王海山. 影响甘薯食用品质因素分析. 蔬菜. 2022(11): 40-43 .
14.	沈升法，项超，吴列洪，季志仙. 迷你甘薯‘心香’的品质研究和育种利用进展. 分子植物育种. 2022(21): 7249-7258 .
15.	赵思颖，李璐，刘小茜，赵钢军，吴海滨，罗剑宁，龚浩，郑晓明，李俊星. 基于感官品质、质构特征及理化成分分析的中国南瓜果实感官综合评价预测模型. 食品科学. 2022(23): 63-71 .
16.	陈龙，史春余，孟迪，许燕，柳洪鹃. 硫酸钾对甘薯块根烤后口感品质的影响. 中国粮油学报. 2021(07): 40-46 .
17.	张玉涵，李腾飞，魏占姣，齐立军，高伟. 基于超快速气相电子鼻构建不同产地胡椒及胡椒提取物指纹图谱库及应用研究. 中国食品添加剂. 2021(09): 97-104 .
18.	赵俊梅，高小宽，胡亚亚，韩美坤，马志民，牟德华. 不同品种鲜食型甘薯烘烤后品质的研究. 食品研究与开发. 2021(20): 1-7 .
19.	项伟，许健，董芳，张道微，黄艳岚，张亚，张超凡. 基于模糊数学的甘薯食用品质感官评价模型. 植物遗传资源学报. 2021(06): 1624-1634 .
20.	贾赵东，马佩勇，边小峰，禹阳，张铅，刘帅，谢一芝. 鲜食甘薯食用品质感官评价技术规程. 江苏农业科学. 2021(23): 185-189 .