Abstract：A commercial strawberry pigment was used in pork sausages to observe its effect on the sensory evaluation and color of pork sausages. Using one-factor-at-a-time method combined with orthogonal array design, the addition amount of the pigment, cooking temperature and cooking time were optimized to be 0.01%, 85 ℃ and 40 min, respectively.
周存六；章林；汪慧；陈从贵. 天然草莓红色素应用到香肠中的工艺条件优化[J]. 肉类研究, 2012, 26(2): 23-26.
ZHOU Cun-liu，ZHANG Lin，WANG Hui，CHEN Cong-gui. Optimization of Process Conditions for the Application of Strawberry Pigment in Pork Sausages. Meat Research, 2012, 26(2): 23-26.
2012, Vol. 26 
