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| Formulation Optimization of Composite Preservative for Soy Sauce-Marinated Meat by Response Surface Methodology |
| ZHANG Baigang, SHAO Lin, YANG Gaoji, LU Qikun, SU Fengxian |
| 1.College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China; 2.College of Agriculture and Biotechnology, Wenzhou Vocational College of Science and Technology, Wenzhou 325006, China |
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Abstract To develop a composite preservative for soy sauce-marinated meat, formulations consisting of natural plant preservatives, allicin, tea polyphenol and ginger extract were optimized using response surface methodology. The response variables were sensory score, volatile base nitrogen (TVB-N) content and the total number of bacterial colonies of soy saucemarinated meat after storage for 9 days at room temperature (20–25 ℃). The optimal combination obtained were allicin 1.48 g/100 mL, tea polyphenols 3.14 g/100 mL and ginger extract 40.04%. It was more effective in preserving the quality of soy sauce-marinated meat than each component alone.
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2019, Vol. 33 
