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

Table 1

Mixture design of brisket fat, soy protein isolate, and cornstarch to evaluate the effects of process variables and experimental responses for nutritional and textural properties of rabbit sausages.

Experimental order		Factor levels (coded)			Factor levels (uncoded)
Standard order	Run order	BF	SPI	CS	BF (%)	SPI (%)	CS (%)
10	1
3	2
1	3
11	4
9	5
6	6
15	7
12	8
16	9
8	10
13	11
2	12
14	13
7	14
5	15
4	16

Percentage of ingredient in each sausage batter; BF: brisket fat; SPI: soy protein isolate; CS: cornstarch.