Mixture regression design for formulation optimization of a beef liver sausage

The objective of this experiment was to use mixture design to optimize the formulation of beef liver sausage.The effect of different proportions of cooking wine( 30% ~100%),ginger powder( 0% ~70%),I + G( 0% ~70%) on sensory quality of beef liver sausage was investigated,and the regression model between formulations and sensory quality was established. The sensory evaluation method was used to select the optimum compound spice formula of beef liver sausage. According to optimized components of beef liver sausage,the texture of the product optimized experiments was subjected.The result showed that cooking wine was 69.1%,ginger powder was18.3%,I + G was 12.6%,carrageenan was 0.6%,soybean separation protein content was 4.5%,starch content was6%,in which the total content of three compositions in the beef liver was 5%.With the optimal formula,the beef liver sausage tasted fine and smoot,it overall flavor was good.