Study on compound sausages with alfalfa

Effects of soy protein, alfalfa and modified starch on yield and texture characteristics of compound alfalfa sausage were studied, and the content of the three materials were optimized using RSM (Response Surface Methodology). Percentage of sausage yield were 97%-121%. Sausage adhesiveness was affected by alfalfa (P0.05), soy protein and modified starch (P0.01), in which there were interaction between alfalfa and soy protein (P0.01), or between modified starch and soy protein (P0.05). Therefore, the optimal content of sausage was composed of 8% alfalfa, 3% soy protein and 2% modified starch.