响应曲面法优化气调包装冷却猪肉气体比例的研究Optimization of gas ratio in MAP chilled pork by RSM
王鹏,王文艳,田璐,赵改名,李苗云,孙灵霞,柳艳霞
摘要(Abstract)：
为确定气调包装冷却猪肉最佳气体比例,首先设计单因素试验,通过测定细菌总数,肉色,pH值和电导率,综合分析并确定较好的气体比例,再采用中心复合设计响应面优化设计法,放置在7℃条件下贮藏,通过测定细菌总数,L*,a*,pH值,电导率,分别建立CO2,O22个因素依次与细菌总数值,L*,a*,电导率之间的回归模型.结果表明,当CO2,O2,N2的气体比例为39%,37%,24%时,细菌总数较低;当CO2,O2,N2的气体比例为33%,39%,28%时,亮度较好;当CO2,O2,N2的气体比例为43%,37%,20%时,肉色较红;当CO2,O2,N2的气体比例为37%,41%,22%时,pH值较低;当CO2,O2,N2的气体比例为32%,40%,28%时,电导率较低.当CO2为32%~43%,O2为37%~41%,其余比例用相应N2补足100%时,冷却猪肉在贮藏期间可以保持很好的品质.
关键词(KeyWords)： 冷却猪肉;气调包装;优化;响应面
基金项目(Foundation): “十二五”农村领域国家科技计划项目(2012BAD28B02-02)
作者(Author): 王鹏,王文艳,田璐,赵改名,李苗云,孙灵霞,柳艳霞
DOI: 10.16445/j.cnki.1000-2340.2014.03.004
参考文献(References)：
- [1]李苗云,孙灵霞,周光宏,等.冷却猪肉不同贮藏温度的货架期预测模型[J].农业工程学报,2008,24(4):235-239.
- [2]LIU F,YANG R Q,LI Y F.Correlations between growth parameters of spoilage micro-organisms and shelfife of pork stored under air and modified atmosphere at-2,4 and 10℃[J].Food Microbiology,2006,23:578-583.
- [3]LEBERT I,ROBLES-OLVERA V,LEBERT A.Application of polynomial models to predict growth of mixed cultures of Pseudomonas spp.and Listeria in meat[J].International Journal of Food Microbiology,2000,61:27-39.
- [4]GUILLIER L.Evaluation of the microbial growth for different transport conditions of warm raw pork carcasses[C].Washington DC:ICPMF,2009.
- [5]赵春侠,孔保华,陈洪生.气调包装与复合保鲜剂协同对冷却肉的保鲜研究[J].东北农业大学学报,2008,39(11):91-96.
- [6]ANTONIEWSKI M N,BARRINGER S A.Meat shelflife and extension using collagen/gelatin coatings:a review[J].Food Science and Nutrition,2010,50(7):644-653.
- [7]蒋予箭,周小平.对冷却猪肉进行气调保鲜的货架期研究[J].食品工业,2004(4):37-39.
- [8]CHOI S H,CHEIGH C L,CHUNG M S.Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodology[J].Meat Science,2013,94(1):95-104.
- [9]REN W X,CHEN H B.Finite element model updating in structural dynamics by using the response surface method[J].Engineering Structures,2010,32(8):2455-2465.
- [10]TABARAKI R,HEIDARIZADI E,BENVIDI A.Optimization of ultrasonic-assisted extraction of pomegranate(Punica granatum L.)peel antioxidants by response surface methodology[J].Separation and Purification Technology,2012,98(19):16-23.
- [11]REZIC I.Prediction of the surface tension of surfactant mixtures for detergent formulation using designing expert software[J].Monatshefte Fur Chemie,2011,142(12):1219-1225.
- [12]赵建生,柴会悦,黄现青,等.4种不同气调包装的冷却猪肉在冷藏过程中的理化及感官变化[J].肉类研究,2010(3):45-48.
- [13]CHEN C Y,NACE G W,IRWIN P L.A 6×6 drop plate method for simultaneous colony counting and MPN enumeration of Campylobacter jejuni,Listeria monocytogenes,and Escherichia coli[J].Journal of Microbiological Methods,2003,55:475-479.
- [14]DEVLIEGHERE F,BELLE VAN B,DEBEVERE J.Shelf life of modified atmosphere packed cooked meat products:a predictive model[J].International Journal of Food Microbiology,1999,46:57-70.
- [15]MARTINEZ L,DJENANE D,CILLA I,et al.Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere[J].Food Chemistry,2006,94:219-225.
- [16]孙达,张憨,吴俊,等.氧气体积分数对气调保鲜猪肉品质的影响[J].冷饮与速冻食品工业,2004,10(2):14-18.
- [17]YAO L,LUO Y K,SUN Y Y,et al.Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp(Carassius carassius)freshness[J].Journal of Food Engineering,2011,107:147-151.
- [18]SARANG S,SASTRY S K,KNIPE L.Electrical conductivity of fruits and meats during ohmic heating[J].Journal of Food Engineering,2008,87:351-356l.