Kkuaripepper (Capsicum annum L.) and Olive Oil Effects on QualityCharacteristics of Pork Sausage Studied by Response Surface Methodology

摘要

Response surface methodology was used to investigate the effect and interactions of processing variables such as kkuaripepper powder (1.0-5.0%), olive oil (3-13%) on physicochemical, textural and sensory properties of cooked pork sausage. It was found that L* and a* values decreased; however, water-holding capacity, and a* values increased, respectively, as the amount of kkuaripepper increased. Olive oil addition decreased water-holding capacity, moisture contents, and L* values of the sausages. The adhesiveness depended on the kkuaripepper and olive oil added, as its linear effect was positive at p0.01. Kkuaripepper addition increased the springiness and chewiness of sausages. The preference of color, flavor, taste, and overall quality depend on the addition of kkuaripepper and olive oil. The optimum formulation for pork sausage with kkuaripepper powder was 2.99 g of kkuari pepper powder and 9.12 g of olive oil. The results of this optimization study would be useful for meat industry that tends to increase the product yield for sausages using the optimum levels of ingredients by RSM (Response surface methodology).