Abstract: Orthogonal test design of L₉ (3⁴) was performed to optimize the addition amounts of peanut paste, fat and starch in sausage. Sensory score systems were used for the evaluation of sausage physical appearance, texture, color, flavor, mouth feel, sliceability and boiling resistance, and texture profile analysis by texture analyzer was applied for the determination of sausage texture, such as hardness, springiness, cohesiveness and chewiness. The results showed that the optimal combination was addition amounts of 5% peanut, 12% fat and 9% starch based on sensory evaluation scores and texture analysis. Texture analysis also indicated that peanut addition amount has the stongest influences to the hardness, cohesiveness and chewiness of sausage with corresponding differential R values of 2497.72, 0.26 and 0.16, respectively. Fat addition amount mainly impacts the sausage springiness.

Key words: peanut paste, fat, texture, sensory evaluation, sausages