Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2003
Volume 6
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Serdaroğlu M. , ÷zsŁmer M. 2003. EFFECTS OF SOY PROTEIN, WHEY POWDER AND WHEAT GLUTEN ON QUALITY CHARACTERISTICS OF COOKED BEEF SAUSAGES FORMULATED WITH 5, 10 AND 20% FAT, EJPAU 6(2), #03.
Available Online: http://www.ejpau.media.pl/volume6/issue2/food/abs-03.html

EFFECTS OF SOY PROTEIN, WHEY POWDER AND WHEAT GLUTEN ON QUALITY CHARACTERISTICS OF COOKED BEEF SAUSAGES FORMULATED WITH 5, 10 AND 20% FAT

Meltem Serdaroğlu, Meltem Sapanci ÷zsŁmer

 

ABSTRACT



In this study the effects of fat level (5%, 10% and 20%) and soy protein (SP), whey powder (WP) or wheat gluten (WG) on binding properties, color, textural and sensory characteristics of cooked beef sausages were evaluated. Fat reduction decreased emulsion stability and water holding capacity (WHC) and resulted in higher cooking losses. Addition of SP, WP and WG increased WHC and emulsion stability (ES). The most effective additive on WHC and ES was SP. Reduced fat products were darker compared with 20% fat controls, adding fat replacers increased inside yellowness value. Fat level had no effect on shear force values, WP and WG reduced shear force values regardless of the fat level. Fat replaces resulted in no detrimental effects on sensory characteristics in low fat sausages.

Key words: sausages, whey protein, soy protein, wheat gluten, frankfurters