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| Application of Nicotinic Acid-treated Porcine Blood Powder in Pork Sausages |
| ZHOU Cun-liu，WANG Hui，ZHANG Lin，ZHENG Jie，CHEN Cong-gui |
| School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract Nicotinic acid-treated porcine blood powder was prepared and applied to the manufacture of pork sausages. Onefactor-
at-a-time experiments were conducted to investigate the effects of addition levels of the blood power and VE, cooking
temperature, and cooking time on the color of pork sausages. Based on these investigations, the processing parameters were
optimized by orthogonal array design method. As demonstrated by the results of one-factor-at-a-time experiments, the addition
level of the blood powder and cooking temperature largely influenced the color of pork sausages, whereas the addition level of
VE and cooking time had little impact on the color of pork sausages. The experimental results of orthogonal array design showed
that the effects of the four processing parameters on the quality of pork sausages decreased in the following order: addition level
of the blood powder, cooking temperature, addition level of VE, and cooking time. The additions of the blood powder and VE at
respectively 0.4% and 0.25% and cooking for 50 min at 90 ℃ provided the highest sensory quality score of pork sausages, 9.33.
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2012, Vol. 26 
