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 3
Mean values for the texture profile of rabbit sausage samples and the significance of the regression models ( values) and the effects of the processing values on chemical composition.
Run
Processing variables
Mean texture values of rabbit sausage samples (16 runs)
values and the effect of processing variables
BF (%)
SPI (%)
CS (%)
HA (N)
AD (Ns)
SP (mm)
CO
CH (Nmm)
Source of variance
DF
HA (N)
AD (Ns)
SP (mm)
CO
CH (Nmm)
1
10.0
1.0
2.0
65.1
1.3
0.5
44.0
Model
9
10.55
14.09
9.88
7.01
7.07
2
15.0
1.0
2.0
73.5
1.2
0.5
41.8
0.85
0.89
0.84
0.78
0.78
Linear
3
10.0
2.0
2.0
61.3
1.5
0.3
26.3
1
84.43
30.51
7.72
4.83
16.61
4
15.0
2.0
2.0
74.1
1.5
0.3
33.1
1
1.05
79.18
47.64
51.51
16.15
5
10.0
1.0
4.0
66.7
1.2
0.4
33.1
1
2.68
3.05
0.64
0.02
0.15
Cross
6
15.0
1.0
4.0
77.6
1.1
0.5
47.0
1
0.41
0.87
0.01
0.01
0.01
7
10.0
2.0
4.0
66.6
1.5
0.4
34.1
1
0.01
1.59
0.01
2.47
2.49
8
15.0
2.0
4.0
76.6
1.4
0.4
39.3
1
0.15
0.68
0.03
2.72
4.46
Quadratic
9
8.3
1.5
3.0
64.5
1.6
0.4
36.3
1
0.12
0.31
12.57
1.05
8.12
10
16.7
1.5
3.0
78.3
1.3
0.5
51.6
1
5.67
7.26
6.49
0.06
4.87
11
12.5
0.7
3.0
68.6
1.0
0.5
33.2
1
0.49
1.05
0.78
0.94
1.59
12
12.5
2.3
3.0
66.9
1.3
0.3
23.9
13
12.5
1.5
1.3
71.3
1.3
0.4
40.2
Residual
6
14
12.5
1.5
4.7
70.2
1.4
0.4
38.0
Lack of fit
5
19.66
99.59
52.14
8.99
7.70
15
12.5
1.5
3.0
71.9
1.3
0.4
34.4
Pure error
1
16
12.5
1.5
3.0
72.6
1.3
0.4
36.2
BF: brisket fat; SPI: soy protein isolate; CS: cornstarch; MC: moisture content; PC: protein content; FC: fat content; AC: ash content; CC: carbohydrate content; DF: degrees of freedom; A: brisket fat; B: soy protein isolate; C: cornstarch. ; .
