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 2
Mean values for the proximate composition 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 proximate compositions of rabbit sausage samples (16 runs)
values and the effect of processing variables
BF (%)
SPI (%)
CS (%)
MC (%)
PC (%)
FC (%)
AC (%)
CC (%)
Source of variance
DF
MC (%)
PC (%)
FC (%)
AC (%)
CC (%)
1
10.0
1.0
2.0
62.3
8.0
15.2
2.7
11.9
Model
9
12.54
14.9
12.75
19.8
10.84
2
15.0
1.0
2.0
60.2
13.9
14.1
2.5
9.4
0.95
0.89
0.88
0.92
0.86
Linear
3
10.0
2.0
2.0
64.9
7.2
19.7
2.6
5.5
1
91.91
127.12
8.84
129.9
0.04
4
15.0
2.0
2.0
62.2
14.3
17.5
2.4
3.7
1
8.03
2.32
98.14
22.67
70.76
5
10.0
1.0
4.0
63.2
7.2
15.1
2.6
11.9
1
1.85
2.44
1.21
4.49
11.65
Cross
6
15.0
1.0
4.0
58.9
13.9
14.8
2.4
10.0
1
1.11
0.11
0.52
1.37
2.70
7
10.0
2.0
4.0
64.7
7.0
19.2
2.5
6.6
1
5.79
0.38
1.00
4.98
2.45
8
15.0
2.0
4.0
58.9
11.7
18.5
2.4
8.6
1
2.07
0.59
0.01
0.28
3.46
Quadratic
9
8.3
1.5
3.0
64.7
7.3
18.3
2.7
7.0
1
0.87
0.93
0.14
2.31
1.85
10
16.7
1.5
3.0
57.3
15.6
15.7
2.4
9.0
1
1.19
0.09
2.56
4.69
0.00
11
12.5
0.7
3.0
60.6
11.7
12.1
2.6
13.0
1
1.61
0.51
0.54
2.41
4.66
12
12.5
2.3
3.0
61.7
10.2
20.0
2.5
5.6
13
12.5
1.5
1.3
61.3
11.8
19.1
2.4
5.5
Residual
6
14
12.5
1.5
4.7
61.3
10.7
16.5
2.4
9.1
Lack of fit
5
63.75
20.85
3.94
26.37
142.72
15
12.5
1.5
3.0
60.9
10.2
16.8
2.5
9.6
Pure error
1
16
12.5
1.5
3.0
60.8
9.9
17.4
2.5
9.4
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. ; .
