Abstract
The effect was investigated of sodium chloride (1.5, 3.0, 4.5%), hydrolyzed plant protein (2.0, 3.0, 4.0%), and whey (2.0, 3.0, 4.0%) on the water activity of egg sausage. Egg sausage, similar to breakfast sausage, contains approximately 44% whole egg, 24% pork fat and 18% mechanically deboned spent fowl meal. Water activity was determined using an electric hygrometer. Both sodium chloride and hydrolyzed plant protein significantly lowered water activity whereas whey did not. Mean water activity values ranged from .855 to .937. A sensory evaluation was performed in order to determine the highest level of each solute that could be used without impairing the taste and texture of the product. The combination of test variables most preferred was 1.5% sodium chloride, 3.0% hydrolyzed plant protein, and 2.0% whey and had a water activity of .925. This water activity is below that required for growth of Clostridium botulinum.
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