Optimization of the Compounding Formula of Food Gums in Pork Sausage by Response Surface Method

Abstract

In order to study the effects of adding different kinds of edible gums and its compound ratio on the product rate, water retention rate and sensory quality of pork sausage products, and obtain the best edible gum compound ratio. The pork sausage was used as the experimental object, and the mixture ratio of flaxseed gum, guar gum and konjac gum were used as the experimental factors. On the basis of single-factor test, Box-Behnken central group method was used to conduct three-factor and three-level response surface analysis test with product rate, water retention rate and the sensory score as response values. The results showed that the best mix proportion of the three kinds of edible gum were: flaxseed gum 0.50%, guar gum 0.40%, konjac gum 0.65%, the pork sausage product rate was 98.97%, and water retention rate was at a rate of 90.26% and the sensory score was 8.14 as well as the product had good elasticity and high overall acceptable degree. Meanwhile, the optimization results were accurate and reliable test, and may provide data support and theoretical reference for pork sausage processing technology research and quality.