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| Optimization of Flavoring Materials in Steamed Lamb Using Response Surface Methodology |
| YANG Xiao-bo，LIU Dun-hua，WU Hua-yu，LEI Jian-gang，GUO Jin |
| School of Agriculture, Ningxia University, Yinchuan 750021, China |
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Abstract Lamb meat from approximately 50-day-old Ningxia Tan Sheep was steamed by the traditional method with the addition of salt, bruised ginger, star anise and cooking wine. The relationships between the sensory score or nitrite content of steamed lamb and the amounts of the four kinds of flavoring materials added to 1000 g of fresh mutton were modeled based on a three-level Box-behnken experimental design and investigated by response surface analysis. The results showed that the optimal amounts of salt, bruised ginger, star anise and cooking wine added to 1000 g of fresh mutton were determined to be 11.72, 19.32, 1.58 g and 2.09 g, respectively, resulting in a sensory score of 96 and a nitrite content of 3.68 mg/kg.
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2011, Vol. 25 
