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| Optimization of Process for the Production of Chicken Sausage with Added Green Soybean by Response Surface Analysis |
| JU Bin, Batuer ABULIKEMU*, LIU Yana |
| College of Food and Pharmaceutics, Xinjiang Agricultural University, Ürümqi 830052, China |
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Abstract In this study, we report the optimization of process conditions for the production of chicken sausage with added green soybean using combination of single factor design and response surface methodology. A quadratic regression model equation was developed indicating the effect of salt concentration, curing time and green soybean concentration on nitrate residue using Box-Behnken design. Results showed that 2.54% salt, 36 h curing and 10.84% green soybean were optimum for the minimum level of nitrate residue. Overall, the sausage obtained under these conditions had the best color and taste.
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