Response surface methodology was utilised to explore the relationship between processing conditions, including cooking temperature and drying time, and ingredients in reduced-salt streaky rasher formulations. The goal of this project was to assess the impact of reducing salt content on physicochemical and sensory properties. Salt levels above 2.44 g/100 g did not affect cooking loss. Cooking temperature (240 °C) was negatively correlated with lightness and redness, n-3 fatty acids, and sensory acceptance, and positively correlated with hardness and monounsaturated fatty acids. Salt content was highly correlated with perceived saltiness and both were identified as negative attributes by the sensory panel. Results indicate that optimised reduced-salt streaky rashers with acceptable technological and sensory performance could be achieved under the following conditions: 2 g/100 g salt, 94 min of drying and grilling at 190 °C.

利用响应面方法研究了加工条件（包括蒸煮温度和干燥时间）与减盐五花红薯配方中的成分之间的关​​系。该项目的目的是评估降低盐含量对理化和感官特性的影响。盐含量高于2.44 g / 100 g不会影响烹饪损失。蒸煮温度（240°C）与亮度和红色，n-3脂肪酸和感官接受度呈负相关，与硬度和单不饱和脂肪酸呈正相关。含盐量与感知的咸度高度相关，并且被感官小组均认定为负面属性。