Abstract
The possibility of using Turkish Defatted Soy Flour (DSF) to replace part of the meat in Turkish style frankfurters was studied and the technological, physical, chemical, nutritional, sensory and quality characteristics of these sausages produced under Turkish conditions were determined. No significant difference in physical and sensory properties between the control group (all meat) and treatment groups (5, 10 and 20% soy flour) was found. DSF up to the level used significantly (P > 0·01) increased moisture and protein and decreased fat levels of the sausages. The amino acid and PER results also indicated that replacing meat with DSF in sausages did not significantly alter the nutritional value of the sausages.
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