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| Optimization of Process Conditions for the Application of Strawberry Pigment in Pork Sausages |
| ZHOU Cun-liu，ZHANG Lin，WANG Hui，CHEN Cong-gui |
| School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract A commercial strawberry pigment was used in pork sausages to observe its effect on the sensory evaluation and color of pork sausages. Using one-factor-at-a-time method combined with orthogonal array design, the addition amount of the pigment, cooking temperature and cooking time were optimized to be 0.01%, 85 ℃ and 40 min, respectively.
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2012, Vol. 26 
