Optimization of Formula of Salted Bone Paste Chicken Sausage by Response Surface Analysis
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Abstract:
In order to produce better gel strength of salted bone paste chicken sausage, the effects of addition levels of bone paste butt, pork/total meat and modified starch/total starch on gel strength were explored to optimize formula of salted bone paste chicken sausage by response surface analysis (RSA) on the basis of single-factor experiments. The particle size of bone paste was 30~50 μm. On the base of the basic formula (meat 40%, starch 6%), the optimal formula was determined as bone paste butt 2.28 % (db), pork/total meat 0, and modified starch/total starch 0.47. With the optimal formula, the gel strength of salted bone paste chicken sausage was 3787.59 g?mm.
