Optimization of Salting of Lamb Meat under Pulsed Vacuum Pressure by Response Surface Methodology

doi:10.7506/spkx1002-6630-201514006

FOOD SCIENCE

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Optimization of Salting of Lamb Meat under Pulsed Vacuum Pressure by Response Surface Methodology

XU Weiwei1,2, WANG Zhenyu1, NI Na1, TIAN Jianwen2,3, ZHANG Dequan1,*

1. Institute of Agro-Products Processing Science and Technology, Key Laboratory of Agro-Products Processing, Ministry of Agriculture,
Collaborative Innovation Center of Food Safety and Nutrition, Chinese Academy of Agricultural Sciences,
Beijing 100193, China; 2. School of Agriculture, Ningxia University, Yinchuan 750021, China;
3. Science and Technology Hall of Ningxia, Yinchuan 750001, China

Online:2015-07-25 Published:2015-07-15
Contact: ZHANG Dequan

Abstract

Abstract:

In order to improve the salting efficiency of lamb meat, the salting process was carried out under pulsed vacuum
pressure. The optimization of salting time, salt concentration, vacuum pressure and pulse ratio (vacuum pressure to
atmospheric pressure dwell time ratio) based on salt content of lamb meat was performed using combination of one-factor-ata-
time method and response surface methodology. As a result, a second-order polynomial regression was established. Results
showed that the salting efficiency under pulsed vacuum was increased by 8%–26% compared with under atmospheric
pressure. Considering actual production, the optimal parameters were determined as follows: salt concentration, 17%; salting
time, 6 h; and pulse ratio, 1.13 (17 min:15 min). Experiments conducted under these conditions led to a salt content of 4.31%,
which was close to the predicted value of 4.29%.

Key words: lamb, pulsed vacuum salting, optimization, response surface methodology, salting model

CLC Number:

TS251.5

XU Weiwei1,2, WANG Zhenyu1, NI Na1, TIAN Jianwen2,3, ZHANG Dequan1,*. Optimization of Salting of Lamb Meat under Pulsed Vacuum Pressure by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201514006.

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Optimization of Salting of Lamb Meat under Pulsed Vacuum Pressure by Response Surface Methodology

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