Among them, the effects of independent variables A, B, C, D, and interaction terms AC and BC on the composite value Y were highly significant ( p < 0.01); the effects of AB and CD on the composite value Y were significant ( p < 0.05), while the effects of AD and BD on the composite value Y were not significant ( p > 0.05).
From Figure 2 a, it can be seen that with the increase in potato starch addition, the hardness and gumminess of beef liver paste increased significantly ( p < 0.05), and the sensory score showed a trend of ascending and then descending, reaching the maximum value of potato starch addition of 6%.
TVB-N value of beef liver paste showed an increasing trend with storage time, which could be attributed to the increase in alkaline nitrogenous substances produced by the decomposition of proteins in beef liver paste under the action of enzymes and bacteria [ 32 ].