食品科学 ›› 2019, Vol. 40 ›› Issue (6): 296-303.doi: 10.7506/spkx1002-6630-20180324-315

• 工艺技术 • 上一篇    下一篇

响应面法优化天然抗氧化剂抑制调理鸡排褪色和脂质氧化工艺

鲁 青1,黄继超2,3,朱宗帅1,刘冬梅1,黄 明1,3,*   

  1. 1.南京农业大学食品科技学院,农业部肉品加工重点实验室,肉品加工与质量控制教育部重点实验室,江苏省肉类生产与加工质量安全控制协同创新中心,江苏 南京 210095;2.南京农业大学工学院,江苏 南京 210095;3.南京黄教授食品科技有限公司,江苏 南京 210095
  • 出版日期:2019-03-25 发布日期:2019-04-02
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-41-Z06);苏北科技专项(BN2014126;BN2015072);山东现代农业科技产业体系项目(SDAIT-11-11)

Optimization of Natural Antioxidant Combinations against Discoloration and Lipid Oxidation in Prepared Chicken Steak by Response Surface Methodology

LU Qing1, HUANG Jichao2,3, ZHU Zongshuai1, LIU Dongmei1, HUANG Ming1,3,*   

  1. 1. Key Laboratory of Meat Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. College of Engineering, Nanjing Agricultural University, Nanjing 210095, China; 3. Nanjing Huang Professor Food Science and Technology Co. Ltd., Nanjing 210095, China
  • Online:2019-03-25 Published:2019-04-02

摘要: 目的:为延缓调理鸡排贮藏期间的褪色和脂质氧化,研究迷迭香提取物和抗坏血酸对其红度(a*)值和脂肪氧化的影响。方法:采用单因素试验结合中心组合试验设计,对腌制液中迷迭香提取物和抗坏血酸的添加量进行优化,以a*值和脂肪氧化值作为响应值筛选最佳配比。结果:单因素和响应面试验结果表明,迷迭香提取物和抗坏血酸添加量对鸡排a*值和脂肪氧化值具有显著影响。以a*值和脂肪氧化值为响应值,得到2 个二次多项式回归方程,决定系数R2分别为0.932 0、0.886 3,失拟项的P值均大于0.05,说明2 个模型均建立有效。迷迭香提取物的一次项(P<0.05)、抗坏血酸的一次项和二次项(P<0.01)对鸡排a*值影响显著;迷迭香提取物的一次项(P<0.01)和抗坏血酸的二次项(P<0.05)对脂肪氧化影响显著。结论:当设定a*值最高、脂肪氧化值最低时,获得最佳复配参数为迷迭香添加量0.198 g/kg、抗坏血酸添加量0.255 g/kg,经验证实验测得50 d后调理鸡排的a*值为21.88,脂肪氧化值为0.59 mg/kg,与拟合结果一致。

关键词: 迷迭香提取物, 抗坏血酸, 颜色, 脂质氧化, 调理鸡排, 中心组合试验设计

Abstract: Objective: The aim of this study was to address the effect of rosemary extract and ascorbic acid separately and in combination on redness (a* value) and lipid oxidation in prepared chicken steak for the purpose of delaying discoloration and lipid oxidation during its storage. Methods: The concentrations of rosemary extract and ascorbic acid in the marinade were optimized using one-factor-at-a-time method and response surface methodology based on central composite design. The responses were a* value and thiobarbituric acid reactive substances (TBARS) value. Results: The addition of rosemary extract and ascorbic acid had significant influences on both a* and TBARS values. The coefficients of determination (R2) of the two quadratic polynomial regression models were found to be 0.932 0 and 0.886 3, respectively, and lack-of-fit test revealed a non-significant value for the models (P > 0.05), indicating that the models appropriately explain the variability of the observed responses. The linear term of rosemary extract (P < 0.05) and the linear and quadratic terms of ascorbic acid (P < 0.01) significantly influenced a* value, and the linear term of rosemary extract (P < 0.01) and the quadratic term of ascorbic acid (P < 0.05) significantly influenced TBARS value. Conclusion: The highest a* value and the lowest TBARS value were simultaneously obtained by the addition of rosemary extract at 0.198 g/kg and ascorbic acid at 0.255 g/kg. After 50 d storage, a* and TBARS values were experimentally measured as 21.88 and 0.59 mg/kg, which were consistent with the fitted results.

Key words: rosemary extract, ascorbic acid, discoloration, lipid oxidation, prepared chicken steak, central composite design

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