Abstract:

The effects of concentration of cassava modified starch and immersion time on water-holding capacity of chilled meat were investigated by single-factor method. Subsequently, a three-variable and three-level quadratic regression orthogonal rotatable composite design combined with response surface methodology (RSM) was performed to maximize moisture content and minimize loss rates of drip and storage and two stepwise regression models for moisture content and storage loss rate were built up. The optimized parameters for achieving the best water-holding capacity of chilled meat were as follows: concentration of cassava modified starch 0.30%, concentration of sucrose esters 0.44%, and immersion time 270 s.

Key words: water-holding capacity, cassava modified starch, response surface methodology (RSM), drip loss