摘要
研究了四种抗氧化剂对冷冻牛肉的护色效果。采用Box-Behnken响应面设计法进行实验对四种抗氧化剂的用量范围进行了优化设计,并采用Design-Expert7.1.6软件进行了数据拟合。实验优化后的△a*值为0.1632,与△a*的预测值0.1524基本吻合,模型极其显著(P<0.01),方程拟合度高(R2=0.9567)。经验证后,模型选用合理有效。确定了四种抗氧化剂的最佳配比:即烟酰胺0.22%、D-异抗坏血酸钠0.019%、植酸钠0.033%、茶多酚0.027%。四种抗氧化剂对冷冻牛肉护色效果影响大小的排列顺序依次为:茶多酚>植酸钠>烟酰胺>D-异抗坏血酸钠。结合CIE L*a*b*表色系统进行视觉分析,△E*ab=1.496,与观察感觉中感觉到的色差程度为"稍有差异",此结论与感官评价"颜色较好、光泽微暗"的结论基本吻合。证明了该实验得出的最佳配比对冷冻牛肉的护色效果明显。
The aim of this study is to investigate four types of antioxidants on the color of frozen beef.Box-Behnken design was applied to optimize experiments,and Design-Expert 7.1.6 software was used in fitting analysis.After optimization of experiment,△a＊ value is 0.1632 which is very similar with predicted value of 0.1524.The result indicated the model is significant（P ＆lt; 0.01）,and fitting degree of equation is higher（R2 = 0.9567）.After verification,the selected model is reasonable and effective.The most effective concentration of nicotinamide / D-sodium erythorbate phytic acid sodium / tea polyphenolst are 0.22%,0.019%,0.033%,0.027%,respectively.The order of color protection effect of four antioxidants are： the tea polyphenol ＆gt; phytic acid sodium ＆gt; nicotinamide ＆gt; D-sodium erythorbate..With the analysis of CIE L＊ a＊ b＊ color system,an △E＊abvalue of 1.496 is slightly different from sensory observation.This conclusion is almost the same with sensory evaluation of ＂ good color with dark due.＂ This indicated four antioxidants all have obcous color protection effect on frozen beef.
出处
《中国食品添加剂》
CAS
北大核心
2013年第4期165-173,共9页
China Food Additives
关键词
响应面法
抗氧化剂
表色系统
冷冻牛肉
Box-Behnken design
antioxidants
CIE L＊ a＊ b＊ color system
frozen beef
