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| Optimization of Processing Conditions for Production of Smoked Chicken Sausage with Added Turnip (Brassica rapa) Roots |
| CHEN Zhiqi, FENG Yu, DENG Mengqi, Mahebale·KUWANGNUXI, Batuer·ABULIKEMU |
| College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China |
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Abstract The response surface methodology was used to optimize the processing of smoked chicken sausage with added turnip (Brassica rapa) roots. Sensory score, nitrite residue and water-holding capacity (WHC) as a function of the amounts of salt and turnip roots added and smoking time were studied by the one-factor-at-a-time method. On this basis, a Box-Behnken response surface design was used to develop a regression equation in order to obtain the optimal process parameters. The results showed that all three variables had a significant effect on sensory score, nitrite residue and WHC. Addition of 2.98% salt and 9.89% turnip roots and a smoking time of 2.4 h were found to be the optimal processing conditions to obtain the lowest nitrite residue, higher WHC, and best color, taste, odor, mouthfeel and tissue characteristics.
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2019, Vol. 33 
