Research on Processing Technology and Shelf Life of Red Matsutake Beef Sauce
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.
red matsutake beef sauceresponse surface methodologyArrhenius equationshelf-life model
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