Response surface
methodology was used to investigate the effect and interactions of processing
variables such as kkuaripepper powder (1.0-5.0%), olive oil (3-13%) on
physicochemical, textural and sensory properties of cooked pork sausage.
It was found that
L* and a* values decreased; however, water-holding capacity, and a* values
increased, respectively, as the amount of kkuaripepper increased.
Olive oil
addition decreased water-holding capacity, moisture
contents, and L* values of the sausages. The adhesiveness depended on the
kkuaripepper and olive oil added, as its linear effect was positive at
p<0.01.
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