Vol. 12, Issue 8 (2023)

Author(s):
Golmei Colin Kabui

Abstract:
The goal of the study was to create functional sausage from pork meat that was cooked for 17–32 minutes and replaced the fat with corn starch (6.89–28.11%). The physico-chemical quality of the corn starch-incorporated pork sausages was assessed using 13 variants that were optimised using response surface methods. These variables included moisture content (45.21-61.43)%, protein content (9.78-13.28)%, fat content (2.9- 3.65)%, cooking loss (6.53-21.31)% and process yield (78.18-93.46)%.