Optimization of Roasted Pork Curing Agent Formulation Based on Principal Component Analysis and Response Surface Methodology

LI Anlin; WANG Lin; XU Chengjian; ZHOU Yu; XIONG Shuangli

doi:10.13386/j.issn1002-0306.2022080015

Volume 44 Issue 10

May 2023

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Science and Technology of Food Industry > 2023 > 44(10): 195-202. > DOI: 10.13386/j.issn1002-0306.2022080015

LI Anlin, WANG Lin, XU Chengjian, et al. Optimization of Roasted Pork Curing Agent Formulation Based on Principal Component Analysis and Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(10): 195−202. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080015.

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Optimization of Roasted Pork Curing Agent Formulation Based on Principal Component Analysis and Response Surface Methodology

1.
Library, Sichuan Tourism University, Chengdu 610100, China
2.
School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
3.
Food College, Sichuan Tourism University, Chengdu 610100, China

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Received Date: August 02, 2022
Available Online: March 16, 2023

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Abstract

Abstract

The effects of tea polyphenols, soy protein isolate and garlic on the quality of pork fillet were investigated. Sensory score, color value, malondialdehyde content and peroxide value were used as evaluation indexes to optimize recipe of roast pork marinade by single factor, principal component analysis and Box-Benhnken response surface design. Results showed that, in the single factor experiments, the tea polyphenols had no significant effect on the sensory score of roast meat. With the increase of soy protein isolate, garlic and rapeseed oil, the sensory score increased first and then decreased, and reached the highest when they were 2%, 5% and 12% respectively. The effect of soybean protein isolate and tea polyphenols on improving fat oxidation was better than those of garlic and rapeseed oil. Tea polyphenols and rapeseed oil can improve the L^* value of roast pork. The optimal dosage of each additive was 4.8% of garlic, 2.0% of soybean protein isolate, 12.0% of rapeseed oil and 0.03% of tea polyphenols, respectively. The standardized comprehensive score was 0.95, which was basically consistent with the predicted value of 0.98. The formula optimized by principal component analysis and response surface design would have a certain guiding significance for practical production.
- tenderloin,
- curing agent,
- principal component analysis,
- response surface method,
- formula

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References (29)

References

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