Abstract
SummaryFresh 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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callSimilar Papers
More From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
