Abstract：This paper deals with the optimization of seasoning formulation for red-braised yak liver using response surface
methodology. Meanwhile, sensory and texture analyses were carried out on fricasseed and red-braised yak liver before and after
vacuum freeze drying. The optimal formulation of main seasonings for red-braised yak liver was composed of salt 2.79%,
Sichuan pepper 0.11%, and ginger 1.17%. Before vacuum freeze drying, sensory score, shear force, water loss rate, productivity
and water content were 20.1, 7.249 N, 6.81%, 40.98% and 55.7% for fricasseed yak liver and 26.4, 6.504 N, 7.41%, 51.95%,
63.75% for red-braised yak liver, respectively. After vacuum freeze drying, the dry matter yield, sensory score, shear force and
water loss rate of fricasseed yak liver were 22.51%, 40.14%, 19.6, 6.526 N and 40.98%, and of red-braised yak liver 19.91%,
41.32%, 25.5, 4.548 N and 51.95%, respectively.
2012, Vol. 26 
