Evaluation of some non‐meat proteins for use in sausage
- 28 June 1973
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 8 (2) , 175-184
- https://doi.org/10.1111/j.1365-2621.1973.tb01704.x
Abstract
Summary: Fresh sausages were made having 0, 20, 40, or 60% of the meat protein replaced with milk co‐precipitates, soy protein preparations, or sodium caseinate, in order to determine the effect of the protein additives on the physical properties of the sausage emulsions and on their sensory qualities. Two milk co‐precipitates at 40% substitution gave sausages that were not significantly different from the controls in general acceptability. The other protein preparations gave sausages of poorer sensory quality as did all the additives at the 20% level of substitution. Cooked luncheon sausages with 20% substituted protein were similar in general acceptability to the control. No relation was found between the physical properties of the emulsions and the sensory properties of the sausages.Keywords
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