Abstract：In this study, we report the optimization of process conditions for the production of chicken sausage with added green soybean using combination of single factor design and response surface methodology. A quadratic regression model equation was developed indicating the effect of salt concentration, curing time and green soybean concentration on nitrate residue using Box-Behnken design. Results showed that 2.54% salt, 36 h curing and 10.84% green soybean were optimum for the minimum level of nitrate residue. Overall, the sausage obtained under these conditions had the best color and taste.
鞠 斌，巴吐尔·阿不力克木，刘雅娜. 响应面法优化青豆复合鸡肉香肠的工艺条件[J]. 肉类研究, 2015, 29(4): 26-30.
JU Bin, Batuer ABULIKEMU, LIU Yana. Optimization of Process for the Production of Chicken Sausage with Added Green Soybean by Response Surface Analysis. Meat Research, 2015, 29(4): 26-30.
