Abstract
The study is devoted to the approbation of pea protein isolate in the production of cooked sausages in comparison with soy protein isolate. Based on the comprehensive studies, it has been found that the samples of cooked sausages produced with the use of pea protein isolate in the hydrated form in an amount of up to 10% (provided the hydration level is 1:3) were not inferior to the samples with soy protein isolate (20% in the hydrated form with a hydration level of 1:5). An increase in the dosage of hydrated pea isolate to 20% did not significantly affect the color characteristics, water activity, pH value, structural and mechanical properties of cooked sausages but caused slight aftertaste of legumes. It is recommended to introduce flavor ingredients to neutralize this aftertaste.
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