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| Optimization of the Production of Smoked Sausage without Formaldehyde or Benzo(a)pyrene by L9(34) Orthogonal Design Experiments |
| WANG Min;PENG Zeng-qi;CUI Yu-qing;L(U) Hui-chao;LIU Biao;LIU Sen-xuan |
| College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract This study developed a processing technique for smoked sausages without formaldehyde or benzo(a)pyrene by
use of a patent liquid smoke flavoring (ZL201110141175.0). After single-factor experiments of curing time and roasting
temperature, L9 (34) orthogonal design experiments were conducted to optimize the processing technique, involving four
factors, liquid smoke flavoring concentration (m/m) and amount, spraying concentration and number of spraying times.
Finally, the optimum processing conditions were determined as: curing for 6 h, single spraying with 10 mL of 20% liquid
smoke flavoring per 1 kg of sausage, and roasting at 50 ℃ for 50 h.
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2014, Vol. 28 
