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当前位置: 首页 > 文章 > 响应面法优化羊肉发酵香肠工艺 肉类研究 2017,31 (11) 20-25
Position: Home > Articles > Process Optimization for Fermented Mutton Sausage Using Response Surface Analysis MEAT RESEARCH 2017,31 (11) 20-25

响应面法优化羊肉发酵香肠工艺

作  者：
李静雯;李秋桐;母应春;苏伟
单  位：
贵州大学酿酒与食品工程学院
关键词：
乳酸片球菌;米根霉;Box-Behnken响应面优化试验;羊肉发酵香肠
摘  要：
以山羊肉为原料,添加乳酸片球菌(Pediococcus acidilactici,PA)和米根霉(Rhizopus oryzae,RO)进行混合发酵,制作羊肉发酵香肠。结合pH值、色差和感官评价结果探究菌种的复配比例、接种量、发酵温度和发酵时间对羊肉发酵香肠的影响,在单因素试验的基础上,以感官评分为响应值,选取菌种复配比例、接种量和发酵温度进行三因素三水平的Box-Behnken design(BBD)响应面优化试验设计,确定制作羊肉发酵香肠的最佳工艺参数。结果表明:在发酵时间为16 h的条件下,PA与RO复配发酵羊肉香肠的最佳工艺参数为复配比例1∶1、接种量2.2%、发酵温度32℃。在此条件下羊肉发酵香肠的感官评分为6.34分,与模型理论值相接近。最佳工艺条件下,PA与RO复配发酵羊肉香肠的p H值在5.2~5.3之间,酸度适中,且色差值与空白组无显著差异,感官品质提高,膻味降低。
译  名：
Process Optimization for Fermented Mutton Sausage Using Response Surface Analysis
作  者：
LI Jingwen;LI Qiutong;MU Yingchun;SU Wei;School of Liquor and Food Engineering, Guizhou University;
关键词：
Pediococcus acidilactici(PA);;Rhizopus oryzae(RO);;Box-Behnken design(BBD);;fermented mutton sausage
摘  要：
In this study, we aimed to the optimum processing parameters for fermented mutton sausage made from goat meat using a mixed starter culture of Pediococcus acidilactici(PA) and Rhizopus oryzae(RO). The effect of PA/RO ratio, inoculum size, fermentation temperature and time on the p H value, color and sensory evaluation of sausage was investigated by one-factor-at-a-time method. Subsequently, PA/RO ratio, inoculum size, fermentation temperature were optimized using response surface methodology with a three-factor, three-level Box-Behnken design(BBD). The response variable was sensory score. A fermentation time of 16 h, temperature of 32 ℃, a PA/RO ratio of 1:1 and an inoculum size of 2.2% were found to be the optimum processing conditions to obtain a higher sensory score of 6.34, agreeing with the model predicted value. The sausage prepared using the optimized conditions had moderate acidity(pH 5.2–5.3) and showed no significant difference in color difference as well as improved sensory quality and reduced mutton smell compared with the uninoculated and fermented sausage.

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