Application of Response Surface Methodology Combined with Fuzzy Sensory Evaluation in Development of Allium tenuissimum L.-Flavor Sausage
With pork as the main raw material,Allium tenuissimum L.,salt,five-spice powder and potato starch are added to prepare Allium tenuissimum L.-flavor sausage with unique flavor.The aim is to prepare a kind of healthy and delicious sausage product.With the dosage of Allium tenuissimum L.,potato starch,five-spice powder and salt as the single factors and sensory score as the index,fuzzy sensory evaluation and response surface test design are conducted.The optimal ratio is determined as follows:the dosage of Allium tenuissimum L.is 2.161％,the dosage of five-spice powder is 2.304％and the dosage of potato starch is 20.489％.The sensory score of Allium tenuissimum L.-flavor sausage made with the optimal ratio is the highest of 89.744 points.The Allium tenuissimum L.-flavor sausage slices produced under the optimal ratio scheme have smooth surface,tight texture,delicate taste,toughness,no powdery sensation,unique aroma of Allium tenuissimum L.and bright surface color.
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