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 1

Effect of (a) brisket fat and soy protein isolate, (b) brisket fat and cornstarch, and (c) soy protein isolate and cornstarch on moisture content, (d) brisket fat and soy protein isolate, (e) brisket fat and cornstarch, and (f) soy protein isolate and cornstarch on protein content, and (g) brisket fat and soy protein isolate, (h) brisket fat and cornstarch, and (i) soy protein isolate and cornstarch on fat content along with the second-order polynomial model equations predicting effects of the variables. ((a), (b), (c)) . ((d), (e), (f)) . ((g), (h), (i)) Fat = 17.15 + 0.63  + 2.11  − 0.23  − 0.20  + 0.28  − 0.024  − 0.096  − 0.41  + 0.19.

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