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| Formulation Optimization of Liquid Smoked Sausage for Improving Texture Properties |
| WANG Qi，JIANG Shao-tong，CAI Ke-zhou，PAN Li-jun |
| The Key Laboratory for Agricultural Products Processing of Anhui Prouince, School of Biotechnology and Food Engineering,
Hefei University of Technology, Hefei 230009, China |
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Abstract This study aimed at improving texture properties of liquid smoked sausage by modifying its formulation. An orthogonal array design was used to study the effects of starch, compound phosphate, carrageenan and soy protein isolate on texture properties and water-holding capacity for the purpose of optimization. The optimal formulation of liquid smoked sausage was 6%starch, 0.3%compound phosphate, 0.4%carrageenan and 3%soybean protein isolate. This formulation was stable, reliable and suitable for industrial production of liquid smoked sausage.
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2012, Vol. 26 
