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| Optimization of Process Parameters for the Production of Spicy Camel Meat Jerky |
| YANG Li1, YANG Jie1, CHEN Gangliang2, ZHENG Zhiqiang2, ALIYA · Abulaitig1, FU Yinghua1,* |
| 1.School of Life Science and Technology, Xinjiang University, ürümqi 830046, China; 2.Xinjiang Wangyuan Biological Science and Technology Group Co. Ltd., Altay 836500, China |
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Abstract Response surface methodology was applied to optimize the process parameters for the production of spicy camel meat jerky. Using one-factor-at-a-time (OFAT) method, sensory score, springiness, hardness and brightness value were investigated as a function of sugar content, soy sauce content and roasting time. Subsequently, response surface analysis based on a three-factor three-level Box-Behnken design was performed using sensory score and hardness as response variables. The results showed that all three independent variables had a significant effect on the responses. The optimal process conditions for producing spicy camel meat jerky were as follows: marination with a mixture of 9.2% soy sauce, 10.2% sugar, 3.3% chili oil, 1.7% sesame oil, 2.0% rice wine, 1.7% Chinese liquor, 0.5% monosodium glutamate, 0.5% Zanthoxylum bungeanum Maxim. powder, 0.1% pepper (Piper nigrum L.) powder, 0.5% five spice powder and 3.0% egg white followed by roasting at 70 ℃ for 183 min. The sensory score and shear force of the product prepared under the optimized conditions were 8.82 and 2.81 N, respectively. The observed small deviation between the predicted and measured values suggested that the developed model had good prediction performance. Therefore, response surface methodology is feasible to optimize the production of spicy camel meat jerky.
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2018, Vol. 32 
