Optimization of the Use of Selected Non-Phosphate Water Retention Additives in Minced Beef Using Response Surface Methodology

1st International Conference on Frontiers of Materials Synthesis and Processing

材料科学;化学

Shang, Xiaolan^1 ; Qiao, Jie^1 ; Liu, Yujie^1

College of Life Science, Langfang Teachers University, Langfang, 065000, China^1

关键词: Box-Behnken;    Cooking loss;    Minced beef;    Optimum value;    Response surface designs;    Response surface methodology;    Sodium citrate;    Water retention;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/274/1/012057/pdf
DOI  :  10.1088/1757-899X/274/1/012057

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

This study looked to determine what the optimum cooking loss for minced beef was when three different non-phosphate water retention additives (L-Arginine, sodium carbonate, and sodium citrate) were combined; the optimum value was determined using a Box-Behnken response surface design method. The optimum value was found to be 8.26%, and it was obtained when 0.29% L-Arginine, 0.45% sodium carbonate, and 0.24% sodium citrate were added to the beef.