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| Optimization of the Processing Technology of Emulsion-type Sausages |
| QIAO Mei-jing;MA Chang-wei |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract ：An investigation to optimize the processing technology of emulsion-type sausages was study using central composite
design involving lean ratio, compound phosphate and water as independent variables and total expressible fluid, springiness and
red value a* as dependent variables. A second-order polynomial predictive model for each of the independent variables was fitted
by multiple linear regression and used to predict optimum total expressible fluid, springiness and a* based on response surface
analysis. The optimum formula for emulsion-type sausages was lean/fat ratio of 0.7786:1, 0.23% compound phosphate and
16.45% water. The total expressible fluid, springiness and a* of the resulting sausages were measured to be 2.72%, 0.865, and
7.318, respectively. There was a small error between them and their predicted counterparts. So, their predictive models have
outstanding prediction ability and can provide some guidance for controlling the quality of emulsion-type sausages.
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2011, Vol. 25 
