OPTIMIZATION OF ROASTED PORK CURING AGENT FORMULATION BASED ON PRINCIPAL COMPONENT ANALYSIS AND RESPONSE SURFACE METHODOLOGY

The effects of tea polyphenols, soy protein isolate and garlic on the quality of pork fillet were investigated.Sensory score, color value, malondialdehyde content and peroxide value were used as evaluation indexes to optimize recipe of roast pork marinade by single factor, principal component analysis and Box-Benhnken response surface design.Result

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