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International Journal of Food Science
Volume 2017 (2017), Article ID 7670282, 11 pages
Research Article

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

1Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi 29053-00625, Kenya
2Department of Animal Production, University of Nairobi, Nairobi 29053-00625, Kenya

Correspondence should be addressed to Joseph M. Wambui

Received 8 February 2017; Accepted 24 May 2017; Published 19 June 2017

Academic Editor: Salam A. Ibrahim

Copyright © 2017 Joseph M. Wambui et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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 (). Increasing SPI increased moisture content but decreased ash and carbohydrate contents of the sausages (). Increasing CS increased carbohydrate content (). Increasing BF increased hardness, adhesiveness, cohesiveness, and chewiness but decreased springiness (). SPI addition increased springiness but decreased adhesiveness, cohesiveness, and chewiness (). In conclusion, varying the levels of BF and SPI had a more significant effect on chemical and textural properties of rabbit sausages than CS.