基于主成分分析和响应曲面法的烤肉腌制剂配方优化

李安林; 王琳; 许程剑; 周宇; 熊双丽

doi:10.13386/j.issn1002-0306.2022080015

基于主成分分析和响应曲面法的烤肉腌制剂配方优化

doi: 10.13386/j.issn1002-0306.2022080015

李安林^1,,
王琳²,
许程剑³,
周宇³,
熊双丽^3,*, ,

1.
四川旅游学院图书馆，四川成都 610100
2.
西南科技大学生命科学与工程学院，四川绵阳 621010
3.
四川旅游学院食品学院，四川成都 610100

基金项目: 烹饪科学四川省高等学校重点实验室2021年开放基金项目（PRKX2021Z05）；四川旅游学院科研团队项目（21SCTUTY03）。

详细信息

作者简介:
李安林（1977−），男，硕士研究生，研究方向：功能性食品加工与安全，E-mail：313266270@qq.com

通讯作者:
熊双丽（1977−），女，博士，教授，研究方向：功能性食品加工与安全，E-mail：lxberry225@163.com

中图分类号: TS251
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- 文章访问数: 39
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出版历程
- 收稿日期: 2022-08-03
- 刊出日期: 2023-05-15

Optimization of Roasted Pork Curing Agent Formulation Based on Principal Component Analysis and Response Surface Methodology

1.
Library, Sichuan Tourism University, Chengdu 610100, China
2.
School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
3.
Food College, Sichuan Tourism University, Chengdu 610100, China

摘要

摘要: 论文以猪里脊肉为原料，考察茶多酚、大豆分离蛋白和大蒜对烤肉品质的影响。以感官评分、色泽、丙二醛含量和过氧化值为响应指标，通过进行单因素、主成分分析及Box-Benhnken响应曲面设计优化烤制猪肉腌制剂配方。结果表明，单因素实验中茶多酚对烤肉感官评分影响不显著。感官评分随大豆分离蛋白、大蒜和菜籽油添加量的加大，皆呈先升高后降低趋势，在三者分别为2%、5%和12%时最高。大豆分离蛋白和茶多酚抑制脂肪氧化效果优于大蒜和菜籽油，茶多酚和菜籽油能较好提升烤肉L^*值。主成分分析及Box-Benhnken响应曲面设计优化结果显示，各添加剂最佳添加量分别为大蒜4.8%、大豆分离蛋白2.0%、菜籽油12.0%，茶多酚0.03%，得到规范化综合评分0.95，与预测值0.98基本一致。该主成分分析和响应面设计优化的腌制剂配方对实际生产具有一定指导意义。
- 里脊肉 /
- 腌制剂 /
- 主成分分析 /
- 响应面法 /
- 配方
Abstract: The effects of tea polyphenols, soy protein isolate and garlic on the quality of pork fillet were investigated. Sensory score, color value, malondialdehyde content and peroxide value were used as evaluation indexes to optimize recipe of roast pork marinade by single factor, principal component analysis and Box-Benhnken response surface design. Results showed that, in the single factor experiments, the tea polyphenols had no significant effect on the sensory score of roast meat. With the increase of soy protein isolate, garlic and rapeseed oil, the sensory score increased first and then decreased, and reached the highest when they were 2%, 5% and 12% respectively. The effect of soybean protein isolate and tea polyphenols on improving fat oxidation was better than those of garlic and rapeseed oil. Tea polyphenols and rapeseed oil can improve the L^* value of roast pork. The optimal dosage of each additive was 4.8% of garlic, 2.0% of soybean protein isolate, 12.0% of rapeseed oil and 0.03% of tea polyphenols, respectively. The standardized comprehensive score was 0.95, which was basically consistent with the predicted value of 0.98. The formula optimized by principal component analysis and response surface design would have a certain guiding significance for practical production.
- tenderloin /
- curing agent /
- principal component analysis /
- response surface method /
- formula

HTML全文

图 1 茶多酚添加量对烤肉感官和脂肪氧化的影响

注：同一折线图或同一柱状图中标注不同字母者具有显著性差异（P<0.05），相同字母为差异不显著（P>0.05）；图2~图4同。

Figure 1. Effects of tea polyphenols on sensory and fat oxidation of roasted pork

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图 2 大豆分离蛋白添加量对烤肉感官和脂肪氧化的影响

Figure 2. Effect of addition amount of soy protein isolate on sensory and fat oxidation of roasted pork

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图 3 大蒜添加量对烤肉感官和脂肪氧化的影响

Figure 3. Effects of garlic addition on sensory and fat oxidation of roasted pork

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图 4 菜籽油添加量对烤肉感官和脂肪氧化的影响

Figure 4. Effects of rapeseed oil on sensory and fat oxidation of roasted pork

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图 5 各因素交互作用响应曲面图

注：（a）大蒜添加量和大豆分离蛋白添加量响应曲面图；（b）大蒜添加量和菜籽油添加量响应曲面图；（c）大豆分离蛋白添加量和菜籽油添加量响应曲面图。

Figure 5. Response surface diagram of interaction between factors

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表 1 Box-Behnken设计因素与水平

Table 1. Factors and levels of Box-Behnken design experiment

水平	因素
水平	A大蒜添加量（%）	B大豆分离蛋白添加量（%）	C菜籽油添加量（%）
−1	4.0	1.5	11.0
0	5.0	2.0	12.0
1	6.0	2.5	13.0

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表 2 烤肉感官评分标准与细则

Table 2. Criteria for sensory evaluation of roast meat

指标	评价标准	得分
色泽（20分）	色泽红色偏金黄，让人有强烈的食欲	16~20
	色泽白色偏黄，让人有些食欲	11~15
	色泽偏白或黄色偏黑	6~10
	色泽呈深棕发黑，让人完全没有食欲	0~5
组织状态（25分）	干爽结实，表面整齐，渗油，弹性小	19~25
	稍干爽，组织结实，有渗油现象，表皮微有弹性或表皮过硬	12~18
	表皮潮湿，肉质较软，有弹性	6~11
	表面凹凸不平，无渗油，无弹性	0~5
风味（30分）	烤肉味浓烈鲜香，无异味、酸味	26~32
	烤肉味较好，无异味、无强烈酸味	16~25
	烤肉味较淡或有糊味、酸味	8~15
	无烤肉特有味道或酸味过强	0~7
咀嚼性（25分）	咀嚼性好，肉感强，无油腻感	19~25
	易咀嚼，弹性好，较油腻	12~18
	咀嚼性一般，需要较多能量，油腻	6~11
	咀嚼困难，无弹性，质地干或油腻感较重	0~5
总分		100

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表 3 茶多酚添加量对烤肉色差的影响

Table 3. Effect of adding amount of tea polyphenols on color of roast meat

茶多酚添加量（%）	L^*	a^*	b^*
0	28.67±1.51^c	17.10±1.60^a	28.67±1.63^bc
0.010	30.67±1.37^b	18.00±0.50^a	29.08±1.22^c
0.015	31.28±1.70^b	18.00±1.00^a	30.14±1.07^b
0.020	31.50±1.50^b	17.67±0.47^a	30.17±1.07^b
0.025	31.50±1.52^b	17.83±0.75^a	30.33±0.82^b
0.030	33.83±0.98^a	18.50±0.55^a	32.17±0.75^a
注：表中肩注不相同字母表示差异显著（P<0.05）；同列肩注相同字母表示差异不显著（P>0.05）；表4~表6同。

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表 4 大豆分离蛋白添加量对烤肉色差的影响

Table 4. Effect of adding amount of soy protein isolate on color of roast meat

大豆分离蛋白添加量（%）	L^*	a^*	b^*
0.0	28.80±1.30^a	17.60±0.55^a	29.00±0.75^a
0.5	28.50±1.73^a	17.50±0.58^a	30.25±0.96^a
1.0	28.40±0.55^a	17.80±1.30^a	29.60±1.34^a
1.5	27.60±1.52^a	18.20±0.84^a	30.00±0.71^a
2.0	27.60±1.14^a	18.00±1.00^a	30.00±1.22^a
2.5	27.20±1.79^a	18.00±0.71^a	28.20±1.92^a

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表 5 大蒜添加量对烤肉色差的影响

Table 5. Effect of adding amount of garlic on color of roast meat

大蒜添加量（%）	L^*	a^*	b^*
0.0	27.75±0.96^a	21.00±2.45^a	30.75±2.06^a
4.0	28.40±1.52^a	19.60±1.67^a	29.20±1.30^a
5.0	28.00±1.00^a	19.60±1.14^a	28.60±2.19^a
6.0	24.00±0.82^b	18.00±0.00^a	27.75±0.96^a
7.0	25.00±1.00^b	18.00±0.00^a	27.67±0.58^a
8.0	27.50±0.71^a	18.00±2.83^a	29.00±1.41^a

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表 6 菜籽油添加量对烤肉色差的影响

Table 6. Effect of adding amount of rapeseed oil on color of roasted pork

菜籽油添加量（%）	L^*	a^*	b^*
0.0	30.17±0.75^d	20.50±1.22^a	30.67±1.03^b
9.0	35.33±1.53^ab	20.66±0.58^a	34.33±1.15^a
10.0	33.50±1.29^bc	18.75±1.26^a	31.75±0.50^b
11.0	35.33±1.53^ab	19.00±1.00^a	32.33±2.52^ab
12.0	31.85±1.21^cd	18.57±1.72^a	30.42±1.27^b
13.0	35.80±1.10^a	18.80±1.92^a	33.00±1.22^ab

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表 7 响应面试验设计及结果

Table 7. Response surface test design and results

实验号	A大蒜添加量	B大豆分离蛋白添加量	C菜籽油添加量	感官评分（分）	丙二醛（mg/kg）	过氧化值（mmol/kg）
1	0	0	0	83.0	1.53	2.01
2	0	0	0	82.0	1.52	2.04
3	0	0	0	84.0	1.54	2.01
4	0	0	0	83.0	1.53	2.08
5	0	−1	−1	77.0	1.57	2.41
6	0	−1	1	77.0	1.57	2.22
7	0	1	−1	78.0	1.58	2.11
8	1	0	−1	76.0	1.66	2.62
9	−1	−1	0	76.0	1.48	2.66
10	1	−1	0	74.0	1.67	2.79
11	1	0	1	73.0	1.76	2.75
12	−1	0	1	77.0	1.54	2.56
13	−1	1	0	76.0	1.57	2.66
14	1	1	0	74.0	1.69	2.45
15	0	1	1	75.0	1.69	2.14
16	0	0	0	81.0	1.53	2.02
17	−1	0	−1	75.0	1.53	2.70

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表 8 主成分特征值与累计贡献率

Table 8. Principal component eigenvalues and cumulative contribution rate

成分	初始特征值			提取平方和载入
成分	合计	方差贡献率（%）	累积贡献率（%）	合计	方差贡献率（%）	累积贡献率（%）
1	2.24	74.81	74.81	2.24	74.81	74.81
2	0.65	21.77	96.58	0.65	21.77	96.58
3	0.10	3.42	100.00

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表 9 成分矩阵

Table 9. Composition matrix

指标	成分
指标	第一主成分	第二主成分
感官评分	0.966	−0.093
丙二醛倒数	0.749	0.656
过氧化值倒数	0.867	−0.463

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表 10 主成分得分及规范化综合评分

Table 10. Principal component scores and standardized scores

实验号	Y₁	Y₂	Y	Z
1	2.0517	−0.3176	1.4657	0.9813
2	1.8364	−0.1372	1.3439	0.9484
3	2.1860	−0.4616	1.5348	1.0000
4	1.8719	−0.1336	1.3712	0.9558
5	−0.1753	0.3251	−0.0604	0.5688
6	0.1380	−0.1282	0.0754	0.6055
7	0.5344	−0.4722	0.2970	0.6654
8	−1.2842	−0.1945	−1.0031	0.3140
9	−0.1435	1.8175	0.2883	0.6631
10	−1.9975	−0.0464	−1.5044	0.1785
11	−2.6341	−0.8922	−2.1648	0.0000
12	−0.2369	0.9002	0.0188	0.5902
13	−0.7908	0.7484	−0.4287	0.4693
14	−1.5720	−0.7451	−1.3382	0.2234
15	−0.7391	−1.3783	−0.8530	0.3546
16	1.6941	−0.2065	1.2224	0.9156
17	−0.7389	1.3223	−0.2649	0.5135

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表 11 方差分析

Table 11. Analysis of variance

方差来源	平方和	自由度	均方	F值	P值	显著性
模型	1.4998	9	0.1666	243.2586	< 0.0001	**
A-大蒜添加量	0.2889	1	0.2889	421.6640	< 0.0001	**
B-大豆分离蛋白添加量	0.0115	1	0.0115	16.7763	0.0046	**
C-菜籽油添加量	0.0327	1	0.0327	47.7354	0.0002	**
AB	0.0142	1	0.0142	20.7981	0.0026	**
AC	0.0382	1	0.0382	55.7056	0.0001	**
BC	0.0302	1	0.0302	44.0761	0.0003	**
A²	0.6254	1	0.6254	912.8704	< 0.0001	**
B²	0.1540	1	0.1540	224.8222	< 0.0001	**
C²	0.2045	1	0.2045	298.5029	< 0.0001
残差	0.0048	7	0.0007
失拟项	0.0006	3	0.0002	0.1956	0.8944	NS
纯误差	0.0042	4	0.0010
总和	1.5046	16
R²	0.9968
$R_{{\rm{Adj}}}^2 $	0.9928
注：“”表示显著（P<0.05），“*”表示极显著（P<0.01），“NS”表示不显著。

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