Department of food & nutrition, Sookmyung Women's University, Chungpa-ro 47-gil, Yongsan-gu, Seoul 140-742, Republic of Korea.
Meat Sci. 2013 Jul;94(3):391-401. doi: 10.1016/j.meatsci.2013.02.008. Epub 2013 Feb 24.
Response surface methodology was used to investigate the effect and interactions of processing variables such as roselle extract (0.1-1.3%), soybean oil (5-20%) on physicochemical, textural and sensory properties of cooked pork patties. It was found that reduction in thickness, pH, L* and b* values decreased; however, water-holding capacity, reduction in diameter and a* values increased, respectively, as the amount of roselle increased. Soybean oil addition increased water-holding capacity, reduction in thickness, b* values of the patties. The hardness depended on the roselle and soybean oil added, as its linear effect was negative at p<0.01. The preference of color, tenderness, juiciness, and overall quality depend on the addition of roselle and soybean oil. The maximum overall quality score (5.42) was observed when 12.5 g of soybean oil and 0.7 g of roselle extract was added. The results of this optimization study would be useful for meat industry that tends to increase the product yield for patties using the optimum levels of ingredients by RSM.
响应面法被用于研究加工变量（如玫瑰茄提取物（0.1-1.3%）、大豆油（5-20%））对蒸煮猪肉饼的理化、质构和感官特性的影响和相互作用。结果发现，随着玫瑰茄提取物添加量的增加，厚度、pH 值、L和 b值降低，而持水力、直径减小和 a值增加。添加大豆油增加了肉饼的持水力、厚度减小和 b值。硬度取决于添加的玫瑰茄和大豆油，因为其线性效应在 p<0.01 时为负。颜色、嫩度、多汁性和整体质量的偏好取决于玫瑰茄和大豆油的添加。当添加 12.5 克大豆油和 0.7 克玫瑰茄提取物时，整体质量评分达到最大值（5.42）。本优化研究的结果将对肉类行业有用，该行业倾向于通过 RSM 以最佳的配料水平增加使用优化水平的配料的产品产量。
