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Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages
Joint Authors
Wambui, Joseph M.
Karuri, Edward G.
Wanyoike, Margaret M. M.
Source
International Journal of Food Science
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-06-19
Country of Publication
Egypt
No. of Pages
11
Abstract EN
The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology.
Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including two replicates of the center point, carried out in random order.
The level of brisket fat (BF), soy protein isolate (SPI), and cornstarch (CS) in the sausage formulation ranged within 8.3–16.7%, 0.7–2.3%, and 1.3–4.7%, respectively.
Increasing BF decreased moisture and ash contents but increased protein and fat contents of the sausages (p<0.05).
Increasing SPI increased moisture content but decreased ash and carbohydrate contents of the sausages (p<0.05).
Increasing CS increased carbohydrate content (p<0.05).
Increasing BF increased hardness, adhesiveness, cohesiveness, and chewiness but decreased springiness (p<0.05).
SPI addition increased springiness but decreased adhesiveness, cohesiveness, and chewiness (p<0.05).
In conclusion, varying the levels of BF and SPI had a more significant effect on chemical and textural properties of rabbit sausages than CS.
American Psychological Association (APA)
Wambui, Joseph M.& Karuri, Edward G.& Wanyoike, Margaret M. M.. 2017. Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages. International Journal of Food Science،Vol. 2017, no. 2017, pp.1-11.
https://search.emarefa.net/detail/BIM-1166932
Modern Language Association (MLA)
Wambui, Joseph M.…[et al.]. Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages. International Journal of Food Science No. 2017 (2017), pp.1-11.
https://search.emarefa.net/detail/BIM-1166932
American Medical Association (AMA)
Wambui, Joseph M.& Karuri, Edward G.& Wanyoike, Margaret M. M.. Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages. International Journal of Food Science. 2017. Vol. 2017, no. 2017, pp.1-11.
https://search.emarefa.net/detail/BIM-1166932
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1166932