Optimization of the processing technology of nitrite free sausage by response surface design

The nitrate free sausage was made of fresh pork leg lean meat and back fat as material with a pickling method without nitrate.In addition to selecting natural pigment and natural antioxidants hair color, the nitrate free sausage added special flavor accessories to highlight the product aroma. Based on the comparison of single-factor test, chosen the best flavor materials- the carrot and yam mixed diced with the results of electronic nose analysis results. Using the orthogonal rotation combination experiment and establish the regression model. This study selected the addition of vegetables diced, carrgeenan, corn starch, and soy protein isolate for single- factor test, and verify its significant. The results showed that the nitrate free sausage optimum conditions were as followed: the addition of vegetables diced was 12.75%, the addition of carrageenan was 0.55%, the addition of corn starch was 6.77%, the addition of soy protein isolate was 4.58%, here the model predicted sensory score was9.302, verification test result was 9.327, and fit the predicted value.