响应面优化牛肉果蔬汁复合改质剂工艺

利用果蔬汁改善牛肉嫩度、延长保质期。本试验选取20左右月龄6头锦江黄牛，宰后取背最长肌为试验原料，分别选择番茄汁添加量为4%、8%、12%、16%和20%，生姜添汁加量为2%、4%、6%、8%和10%，猕猴桃汁添加量为3%、6%、9%、12%和15%，木瓜汁添加量为5%、10%、15%、20%和25%，进行单因素试验，以牛肉贮藏过程中pH、TVB-N（番茄和生姜汁处理组）、嫩度（猕猴桃和木瓜汁处理组）以及感官评分（贮藏3 d时进行感官评价）为评价指标确定试验条件，在单因素试验的基础上进行响应面优化试验。通过Box-Behnken响应面优化试验得出果蔬复合改质剂的最佳配比为11.10%番茄、6.53%生姜、6.70%猕猴桃和10.15%木瓜汁，得到牛肉的感官评分为95.10。番茄、生姜、猕猴桃以及木瓜汁的添加量都显著影响牛肉的感官评分，经过响应面优化的果蔬汁复合改质剂效果较好，可作为一种天然食品添加剂改善牛肉品质，延长货架期。
Fruit and vegetable juice were used to improve the tenderness and prolong the shelf life of beef. Six twenty-month old Jin Jiang yellow cattles were selected, and their longissimus were taken as experimental materials after slaughter. the single factor experiment was carried out with the added tomato juice at 4%, 8%, 12%, 16% and 20%, respectively, ginger juice at 2%, 4%, 6%, 8% and 10%, respectively, kiwi fruit juice at 3%, 6%, 9%, 12% and 15%, respectively, papain juice at 5%, 10 %, 15%, 20% and 25%, respectively. Based on the single factor experiment, the pH, TVB-N (tomato and ginger processing group), tenderness (kiwifruit and papaya processing group) and sensory scores (storage at 3 d) were used as indicators to get the optimal conditions by response surface methodology. According to the Box-Behnken response surface optimization test, the optimum ratio of the composite vegetable and fruit modifying agent was 11.10% tomato, 6.53% ginger, 6.70% kiwifruit and 10.15% papaya juice, and the sensory score of beef was 95.10. The addition of tomato, ginger, kiwi and papaya significantly affected the sensory score of beef. Fruit and vegetable juice composite modifier optimized by response surface methodology was effective. It could be used as a kind of natural food additive to improve beef quality and prolong the shelf life.