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

Figure 2

Effect of (a) brisket fat and soy protein isolate, (b) brisket fat and cornstarch, and (c) soy protein isolate and cornstarch on hardness, (d) brisket fat and cornstarch, (e) brisket fat and soy protein isolate, and (f) soy protein isolate and cornstarch on chewiness, and (g) brisket fat and soy protein isolate, (h) brisket fat and cornstarch, and (i) soy protein isolate and cornstarch on cohesiveness along with the second-order polynomial model equations predicting effects of the variables. ((a), (b), (c)) . ((d), (e), (f)) . ((g), (h), (i)) Chewiness = .

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