PROCESS OPTIMIZATION OF SAUSAGE PRODUCED FROM RABBIT MEAT USING RESPONSE SURFACE METHODOLOGY

PROCESS OPTIMIZATION OF SAUSAGE PRODUCED FROM RABBIT MEAT USING RESPONSE SURFACE METHODOLOGY

This study investigated the process optimization of sausage produced from rabbits. Response surface methodology was used to investigate the effect of cooking time (45-60 minutes), frying temperature (170-190 °C) and frying time (45-60 minutes) resulting into seventeen experimental runs. The rabbit m...

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Bibliographic Details
Main Authors: Omobolanle Omowunmi OLORODE, Olamiji Funke ADEDEJI
Format: Article
Language:English
Published: Stefan cel Mare University of Suceava 2023-09-01
Series:Food and Environment Safety
Subjects:
sausage
rabbit meat
optimization
Online Access:http://fens.usv.ro/index.php/FENS/article/view/977/855

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