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| Process Optimization for Production of Liquid Smoked Sausage |
| HE Yu-jie，CAI Ke-zhou，LIU Meng-jie，PAN Li-jun |
| School of Biotechnology and Food Engineering, Hefei University of Technology,
Key Laboratory for Agriculture Products Proceeding of Anhui Province, Hefei 230009, China |
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Abstract In order to provide experimental evidence for improving the quality of liquid smoked sausage, the effects of rolling and cooking conditions on sensory and texture characteristics of low-temperature chicken-pork sausages were dealt with in this study. Using orthogonal array design, the optimal process conditions were determined as follows： 3.5 h rolling at 13 r/min, 4 h static curing, and 30 min cooking at 82 ℃, resulting in the best sausage quality.
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2011, Vol. 25 
