Research on Processing Technology and Shelf Life of Red Matsutake Beef Sauce

doi:10.13304/j.nykjdb.2022.0975

Abstract

Abstract:

To optimize the optimal formula of red matsutake beef sauce， the response surface methodology was used to study the effects of the additions of red matsutake， soybean paste， millet pepper and potato starch on quality of red matsutake beef sauce. The shelf life was predicted by Arrhenius equation and kinetic equation based on peroxide value and acid value. The results showed that the optimal formula of red matsutake beef sauce obtained by response surface methodology was followed with 15.0% red matsutake， 37.4% soybean paste， 13.4% millet pepper， and 8.3% potato starch， the sensory score of red matsutake beef sauce was 91.23 under these conditions. Under different ambient temperatures （25， 37 and 45 ℃）， the total viable count， peroxide value and acid value of red matsutake beef sauce were positively correlated with storage time， while the sensory score showed a downward trend. The shelf life of red matsutake beef sauce was predicted to be 147 d at 25 ℃ based on peroxide value， and was 103 d at 25 ℃ based on acid value， so the shelf life model constructed based on acid value was more reliable. Above results provided theoretical support for high value utilization and shelf life prediction of red matsutake.

Key words: red matsutake beef sauce, response surface methodology, Arrhenius equation, shelf-life model

摘要：

为优化红松茸牛肉酱加工工艺，采用响应面法研究了红松茸、黄豆酱、小米椒、马铃薯淀粉添加量对红松茸牛肉酱品质的影响。以过氧化值和酸价为指标，采用阿伦尼乌斯方程（Arrhenius）结合动力学方程进行货架期的预测。结果表明，响应面法得到的红松茸牛肉酱最佳配方为：红松茸添加量15.0%、黄豆酱添加量37.4%、小米椒添加量13.4%、马铃薯淀粉添加量8.3%，在此条件下红松茸牛肉酱的感官评分为91.23。在不同环境温度（25、37、45 ℃）下，红松茸牛肉酱的菌落总数、过氧化值和酸价均与贮藏时间呈正相关，而感官评分值呈下降趋势。以过氧化值为指标预测红松茸牛肉酱的货架期为25 ℃下147 d，以酸价为指标预测的货架期为25℃下103 d，因此，采用酸价构建的货架期模型更可靠。以上结果为红松茸的高值化利用及货架期预测提供了理论支持。

关键词: 红松茸牛肉酱, 响应面法, 阿伦尼乌斯方程, 货架期模型

CLC Number:

TS205

Lijun FU, Xiaoyu LIN, Jianhua LIN, Huinan SHEN, Yongzhen WU. Research on Processing Technology and Shelf Life of Red Matsutake Beef Sauce[J]. Journal of Agricultural Science and Technology, 2024, 26(6): 148-158.

傅丽君, 林潇雨, 林建华, 沈慧男, 吴勇镇. 红松茸牛肉酱加工工艺及货架期研究[J]. 中国农业科技导报, 2024, 26(6): 148-158.

Figures/Tables 17

Table 1 Sensory evaluation form for red matsutake beef sauce

项目Item

评分标准（满分100分）Scoring criteria （out of 100 scores）

外观（30分）

Appearance （30 scores）

浓稠适中，组织细腻均匀，无分层，无杂质（20~30分）

Moderate thickness， fine and uniform organization， no stratification， no impurities （20~30 scores）

稍稠或稍稀，组织较细腻均匀，稍有分层，无杂质（10~20分）

Slightly thick or slightly thin， fine and uniform tissue， slightly stratified， no impurities （10~20 scores）

酱体不均匀，过稠或过稀，且有杂质（0~10分）

The paste is uneven， too thick or too thin， and has impurities （0~10 scores）

滋味（30分）

Taste （30 scores）

口感细腻，咀嚼感良好，风味独特鲜明，无焦糊、苦、酸及其他异味（20~30分）

Delicate taste， good chewing sense， unique and distinct flavor， no burning， bitter， acid and other odor（20~30 scores）

口感较细腻，咀嚼感较好，风味较鲜明，稍有焦糊或苦味无异味（10~20分）

The taste is more delicate， chewing sense is better， the flavor is more distinct， a little burnt or bitter taste without odor （10~20 scores）

口感粗糙，无咀嚼感，风味不鲜明，有焦糊或苦味，有其他异味（0~10分）

Coarse taste， no chewing， flavor is not distinct， burnt or bitter， with other odors （0~10 scores）

气味（20分）

Scent （20 scores）

酱香气浓郁，具有红松茸和牛肉特有的风味，气味协调，无其他异味（15~20分）

The sauce is fragrant， with the special flavor of red matsutake and beef， smell coordination， no other peculiar smell （15~20 scores）

酱香气稍淡，具有红松茸和牛肉的风味，气味较协调，稍有其他异味（10~15分）

The sauce flavor is a little light， with red matsutake and beef flavor， the smell is more coordinated， a little other odor （10~15 scores）

香气一般，无红松茸和牛肉的风味，有异味（0~15分）

General aroma， no red matsutake and beef flavor， peculiar smell （0~15 scores）

色泽（20分）

Color and luster （20 scores）

表面颜色油亮红润，有光泽（15~20分）

The surface color is bright red and glossy （15~20 scores）

表面呈暗红色，没有明显光泽（10~15分）

The surface is dark red with no obvious luster （10~15 scores）

表面颜色发黑，无光泽（1~10分）

The surface is dark and dull （1~10 scores）

Table 1 Sensory evaluation form for red matsutake beef sauce

项目Item

评分标准（满分100分）Scoring criteria （out of 100 scores）

外观（30分）

Appearance （30 scores）

浓稠适中，组织细腻均匀，无分层，无杂质（20~30分）

Moderate thickness， fine and uniform organization， no stratification， no impurities （20~30 scores）

稍稠或稍稀，组织较细腻均匀，稍有分层，无杂质（10~20分）

Slightly thick or slightly thin， fine and uniform tissue， slightly stratified， no impurities （10~20 scores）

酱体不均匀，过稠或过稀，且有杂质（0~10分）

The paste is uneven， too thick or too thin， and has impurities （0~10 scores）

滋味（30分）

Taste （30 scores）

口感细腻，咀嚼感良好，风味独特鲜明，无焦糊、苦、酸及其他异味（20~30分）

Delicate taste， good chewing sense， unique and distinct flavor， no burning， bitter， acid and other odor（20~30 scores）

口感较细腻，咀嚼感较好，风味较鲜明，稍有焦糊或苦味无异味（10~20分）

The taste is more delicate， chewing sense is better， the flavor is more distinct， a little burnt or bitter taste without odor （10~20 scores）

口感粗糙，无咀嚼感，风味不鲜明，有焦糊或苦味，有其他异味（0~10分）

Coarse taste， no chewing， flavor is not distinct， burnt or bitter， with other odors （0~10 scores）

气味（20分）

Scent （20 scores）

酱香气浓郁，具有红松茸和牛肉特有的风味，气味协调，无其他异味（15~20分）

The sauce is fragrant， with the special flavor of red matsutake and beef， smell coordination， no other peculiar smell （15~20 scores）

酱香气稍淡，具有红松茸和牛肉的风味，气味较协调，稍有其他异味（10~15分）

The sauce flavor is a little light， with red matsutake and beef flavor， the smell is more coordinated， a little other odor （10~15 scores）

香气一般，无红松茸和牛肉的风味，有异味（0~15分）

General aroma， no red matsutake and beef flavor， peculiar smell （0~15 scores）

色泽（20分）

Color and luster （20 scores）

表面颜色油亮红润，有光泽（15~20分）

The surface color is bright red and glossy （15~20 scores）

表面呈暗红色，没有明显光泽（10~15分）

The surface is dark red with no obvious luster （10~15 scores）

表面颜色发黑，无光泽（1~10分）

The surface is dark and dull （1~10 scores）

Table 2 Response surface factor level design

水平Level	因素Factor
水平Level	A：红松茸添加量 Amount of red matsutake/%	B：黄豆酱添加量 Amount of soybean paste/%	C：小米椒添加量 Amount of millet pepper/%	D：淀粉添加量 Amount of starch/%
-1	10	25	9	6
0	15	35	12	8
1	20	45	15	10

Fig. 1 Sensory score of red matsutake beef sauce under different amounts of red matsutake

Fig. 2 Sensory score of red matsutake beef sauce under different amounts of soybean paste

Fig. 3 Sensory score of red matsutake beef sauce under different amounts of millet pepper

Fig. 4 Sensory score of red matsutake beef sauce under different amounts of potato starch

Table 3 Response surface test design and results

序号 Number	A：红松茸添加量 Amount of red matsutake	B：黄豆酱添加量 Amount of soybean paste	C：小米椒添加量 Amount of millet pepper	D：淀粉添加量 Amount of starch	Y：感官评分 Sensory score
1	0	1	-1	0	72.5
2	0	0	1	1	82.4
3	0	0	1	-1	78.5
4	0	1	0	-1	71.7
5	-1	0	0	1	71.4
6	-1	1	0	0	74.9
7	1	0	-1	0	71.5
8	0	-1	0	-1	74.8
9	0	-1	-1	0	68.1
10	0	0	-1	-1	67.2
11	1	0	1	0	82.4
12	0	-1	0	1	73.9
13	1	0	0	-1	68.9
14	0	-1	1	0	79.5
15	1	1	0	0	76.2
16	0	0	0	0	89.2
17	1	0	0	1	75.8
18	1	-1	0	0	75.3
19	0	1	1	0	84.7
20	-1	0	-1	0	68.6
21	0	0	0	0	90.9
22	0	0	0	0	91.7
23	0	0	-1	1	71.9
24	0	0	0	0	91.2
25	0	1	0	1	79.6
26	-1	-1	0	0	71.3
27	0	0	0	0	90.0
28	-1	0	0	-1	74.1
29	-1	0	1	0	78.3

Table 4 Regression model variance analysis table

方差来源 Source of variance	平方和 Sum of square	自由度 Degree of freedom	均方 Mean Square	F值 F value	P值 P value	显著性Significance
模型Model	1 544.50	14	110.32	62.61	<0.000 1	**
A	11.02	1	11.02	6.25	0.025 4	*
B	23.24	1	23.24	13.19	0.002 7	**
C	363.00	1	363.00	206.01	<0.000 1	**
D	32.67	1	32.67	18.54	0.000 7	**
AB	1.82	1	1.82	1.03	0.326 4
AC	0.36	1	0.36	0.20	0.658 2
AD	23.04	1	23.04	13.08	0.002 8	**
BC	0.16	1	0.16	0.09	0.767 6
BD	19.36	1	19.36	10.99	0.005 1	**
CD	0.16	1	0.16	0.09	0.767 6
A²	518.62	1	518.62	294.32	<0.000 1	**
B²	337.82	1	337.82	191.72	<0.000 1	**
C²	302.51	1	302.51	171.68	<0.000 1	**
D²	497.09	1	497.09	282.11	<0.000 1	**
残差Residuals	24.67	14	1.76
失拟项Lack of fit	20.69	10	2.07	2.08	0.250 4
纯误差Pure error	3.98	4	0.99
总误差Total error	1 569.17	28
R²	0.984 3
R $A d j 2$	0.968 6
S/N	24.022

Table 4 Regression model variance analysis table

方差来源 Source of variance	平方和 Sum of square	自由度 Degree of freedom	均方 Mean Square	F值 F value	P值 P value	显著性Significance
模型Model	1 544.50	14	110.32	62.61	<0.000 1	**
A	11.02	1	11.02	6.25	0.025 4	*
B	23.24	1	23.24	13.19	0.002 7	**
C	363.00	1	363.00	206.01	<0.000 1	**
D	32.67	1	32.67	18.54	0.000 7	**
AB	1.82	1	1.82	1.03	0.326 4
AC	0.36	1	0.36	0.20	0.658 2
AD	23.04	1	23.04	13.08	0.002 8	**
BC	0.16	1	0.16	0.09	0.767 6
BD	19.36	1	19.36	10.99	0.005 1	**
CD	0.16	1	0.16	0.09	0.767 6
A²	518.62	1	518.62	294.32	<0.000 1	**
B²	337.82	1	337.82	191.72	<0.000 1	**
C²	302.51	1	302.51	171.68	<0.000 1	**
D²	497.09	1	497.09	282.11	<0.000 1	**
残差Residuals	24.67	14	1.76
失拟项Lack of fit	20.69	10	2.07	2.08	0.250 4
纯误差Pure error	3.98	4	0.99
总误差Total error	1 569.17	28
R²	0.984 3
R $A d j 2$	0.968 6
S/N	24.022

Fig. 5 Response surface of interaction among factors on sensory score of red matsutake beef sauce

Fig. 6 Contour map of interaction among factors on sensory score of red matsutake beef sauce

Fig. 7 Total number of colonies in red matsutake beef sauce at different storage temperatures

Fig. 8 Peroxide value of red matsutake beef sauce at different storage temperatures

Fig. 9 Acid value of red matsutake beef sauce at different storage temperatures

Fig. 10 Sensory scores of red matsutake beef sauce at different storage temperatures

Table 5 Analysis of Pearson’s correlation coefficient

温度 Temperature/℃	指标 Index	过氧化值 Peroxide value	酸价 Acid value	感官评分 Sensory score
25	菌落总数Total viable count	0.915^*	0.889^*	-0.787
	过氧化值Peroxide value		0.969^**	-0.849^*
	酸价Acid value			-0.745
37	菌落总数Total viable count	0.808	0.786	-0.793
	过氧化值Peroxide value		0.989^**	-0.875^*
	酸价Acid value			-0.892^*
45	菌落总数Total viable count	0.863^*	0.819^*	-0.972^**
	过氧化值Peroxide value		0.982^**	-0.905^*
	酸价Acid value			-0.897^*

Table 6 Regression equation of peroxide value of products with storage time at different storage temperatures

级数 Order	温度 Temperature/℃	回归方程 Regression equation	R²	速率常数k	lnk
零级 Zero order	25	y=0.000 3x+0.011 7	0.980 8	0.000 3	-8.111 7
	37	y=0.000 5x+0.011 7	0.978 2	0.000 5	-7.600 9
	45	y=0.001 1x+0.011 8	0.984 3	0.001 1	-6.812 4
一级 First order	25	y=0.011 8×10^{0.022 7}^x	0.988 4	0.022 7	-3.785 4
	37	y=0.011 8×10^{0.035 0}^x	0.986 4	0.035 0	-3.352 4
	45	y=0.011 9×10^{0.074 2}^x	0.991 4	0.074 2	-2.601 0

Table 7 Regression equation of acid value variation with storage time under different storage temperatures

级数 Order	温度Temperature/℃	回归方程 Regression equation	R²	速率常数k	lnk
零级 Zero order	25	y=0.010 5x+0.288 1	0.980 8	0.000 3	-8.111 7
	37	y=0.021 0x+0.283 3	0.978 2	0.000 5	-7.600 9
	45	y=0.030 9x+0.289 5	0.984 3	0.001 1	-6.812 4
一级 First order	25	y=0.029 3×10^{0.028 0}^x	0.988 4	0.022 7	-3.785 4
	37	y=0.292 6×10^{0.053 2}^x	0.986 4	0.035 0	-3.352 4
	45	y=0.294 8×10^{0.083 1}^x	0.991 4	0.074 2	-2.601 0

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