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| Development of Nutritional Sausage with Carrot and Celery Juices |
| GAO Xiao-ping，HUANG Xian-qing，ZHAO Gai-ming，LIU Yan-xia，SUN Ling-xia，LI Miao-yun，WANG Shu-xiao |
| 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China；
2. Key Laboratory of Meat Processing, Quality and Safety Control of Henan Province, Zhengzhou 450002, China |
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Abstract A novel nutritional sausage was made based on traditional ingredients with the addition of carrot and celery juices. One-factor-at-a-time experiments were conducted to investigate the effects of different levels of the mixed vegetable juice obtained from carrot and celery at a weight ratio of 1：1, corn starch and textured soybean protein on sensory and texture characteristics of sausage. The ingredients were optimized using an orthogonal array design for maximizing sensory evaluation score. The results showed that the mixed vegetable juice had the greatest effect on the sensory quality and flavor formation of sausage. TexUa＇ed soybean protein was the key to the texture of sausage. The optimal levels of the mixed vegetable juice, textured soybean protein and corn starch were 18%, 6% and 10%, respectively.
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2012, Vol. 26 
