Optimization of formulation of reconstituted liquid egg by response surface methodology

doi:10.3969/j.issn.1004-1524.2022.01.18

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (1): 153-162.DOI: 10.3969/j.issn.1004-1524.2022.01.18

• Food Science • Previous Articles Next Articles

Optimization of formulation of reconstituted liquid egg by response surface methodology

YANG Yeshuang¹^,²(), ZHANG Yingping¹, CHEN Yifan², ZHANG Jin², LI Huanhuan², CHEN Lihong², TANG Honggang²^,^*(), GAO Bin¹^,^*()

1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650000, China
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2021-03-15 Online:2022-01-25 Published:2022-02-05
Contact: TANG Honggang,GAO Bin

Abstract

Abstract:

In order to investigate effects of the proportion of yolk, gellan gum and NaCl on gelling properties of reconstituted liquid egg, texture characteristics (hardness, elasticity, chewiness), color and water holding capacity of the gel were evaluated by single factor experiment. To obtain the optimal formulation, the Box-Behnken response surface methodology was used to establish a regression equation with chewiness as evaluation index. The results showed that the order of influence factors on chewiness of reconstituted liquid egg gel was as follows: egg yolk ratio>gellan gum additive amount>sodium chloride additive amount. The optimal formulation was 64% egg yolk and 36% egg albumin, added 0.14% gellan gum and 1.5% NaCl, and the theoretical value of chewiness of the reconsititued liquid egg gel was 978.063, while the verification test value was 910.494. In conclusion, gel performance of liquid egg was improved effectively by formulation optimization with response surface methodology. The research results could provide technical support for preparation of high quality leisure egg products with reconstituted liquid egg.

Key words: reconstituted liquid egg, gelling properties, response surface methodology, chewiness, water holding capacity

CLC Number:

TS253.4

YANG Yeshuang, ZHANG Yingping, CHEN Yifan, ZHANG Jin, LI Huanhuan, CHEN Lihong, TANG Honggang, GAO Bin. Optimization of formulation of reconstituted liquid egg by response surface methodology[J]. Acta Agriculturae Zhejiangensis, 2022, 34(1): 153-162.

Figures/Tables 10

References 31

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水平 Level	因素Factors
水平 Level	A蛋黄比例 Egg yolk ratio	B结冷胶添加量 Proportion of gellan gum	C NaCl添加量 Proportion of NaCl
-1	40	0.10	1.0
0	60	0.15	1.5
1	80	0.20	2.0

水平 Level	因素Factors
水平 Level	A蛋黄比例 Egg yolk ratio	B结冷胶添加量 Proportion of gellan gum	C NaCl添加量 Proportion of NaCl
-1	40	0.10	1.0
0	60	0.15	1.5
1	80	0.20	2.0

序号 Number	A蛋黄比例 Egg yolk ratio/%	B结冷胶添加量 Gellan gum content/%	C NaCl添加量 NaCl content/%	咀嚼性 Chewiness
1	80	0.20	1.50	717.908
2	60	0.10	2.00	845.262
3	60	0.10	1.00	715.776
4	80	0.10	1.50	742.939
5	60	0.15	1.50	938.036
6	80	0.15	2.00	611.570
7	60	0.20	2.00	692.126
8	60	0.20	1.00	649.783
9	40	0.10	1.50	498.079
10	60	0.15	1.50	996.298
11	60	0.15	1.50	1 018.102
12	40	0.20	1.50	533.037
13	60	0.15	1.50	974.838
14	40	0.15	1.00	598.011
15	60	0.15	1.50	914.902
16	40	0.15	2.00	540.096
17	80	0.15	1.00	763.664

序号 Number	A蛋黄比例 Egg yolk ratio/%	B结冷胶添加量 Gellan gum content/%	C NaCl添加量 NaCl content/%	咀嚼性 Chewiness
1	80	0.20	1.50	717.908
2	60	0.10	2.00	845.262
3	60	0.10	1.00	715.776
4	80	0.10	1.50	742.939
5	60	0.15	1.50	938.036
6	80	0.15	2.00	611.570
7	60	0.20	2.00	692.126
8	60	0.20	1.00	649.783
9	40	0.10	1.50	498.079
10	60	0.15	1.50	996.298
11	60	0.15	1.50	1 018.102
12	40	0.20	1.50	533.037
13	60	0.15	1.50	974.838
14	40	0.15	1.00	598.011
15	60	0.15	1.50	914.902
16	40	0.15	2.00	540.096
17	80	0.15	1.00	763.664

来源 Source	平方和 Sum of squares	自由度 df	均方 Mean square	F值 F-value	P值 P-value
模型Model	4.31×10⁵	9	47 879.45	9.18	0.004 0
A	55 587.45	1	55 587.45	10.66	0.013 8
B	5 470.68	1	5 740.68	1.05	0.339 8
C	182.21	1	182.21	0.035	0.857 0
AB	899.67	1	899.67	0.17	0.690 3
AC	2 217.42	1	2 217.42	0.43	0.535 1
BC	1 898.48	1	1 898.48	0.36	0.565 2
A²	2.06×10⁵	1	2.06×10⁵	39.60	0.000 4
B²	64 763.48	1	64 763.48	12.42	0.009 7
C²	59 302.00	1	59 302.00	11.37	0.011 9
残差Residual	36 494.44	7	5 213.49	—	—
失拟项Lack of fit	29 420.40	3	9 806.80	5.55	0.065 7
纯误差Pure error	7 074.04	4	1 768.51	—	—
总和Cor total	4.67×10⁵	16	—	—	—

Optimization of formulation of reconstituted liquid egg by response surface methodology

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