Abstract:In order to investigate the effect of water-holding agents，including taro，carrageenan，sodium erythorbate and soybean protein isolate on water-holding and oil-holding capacity of emulsified sausage were studied.Having water holding capacity，oil holding capacity and sensory score as the index，based on single factor test and central combination test，a quadratic polynomial mathematical model was built，the optimum process parameters was obtained by response suface methodology.The result showed that optimized water retention property of emulsified sausage processing parameters were obtained as follows：the contents of taro，carrageenan，sodium erythorbate and soybean protein isolate were 7.03%，0.54%，5.12%，0.06%，which sensory properties was highest.Under the optimum conditions，the difference of predicted value of 45.63 and verified value was 45.40，The relative error was 0.50%，it indicated that the Box-Benhnken response surface method to analyze the formula of water-holding and oil-holding capacity of emulsified sausage was feasible，with the best quality.