Influence of Raw and Auxiliary Materials on Physical Properties and Sensory Quality of Animal and Vegetable Dual Protein Sausages
The effect of raw and auxiliary ingredients on the physical properties and sensory quality of animal and vegetable dual protein sausages was studied to determine the type and amount of ingredients.The effects of soybean protein volume fraction,pork mass fraction,ratio of soybean isolate protein to peanut protein powder,pork fat to lean ratio,carrageenan mass fraction,and acetylated distarch adipate mass fraction on the water content,water holding capacity,cooking yield,and sensory score of animal and vegetable dual protein sausages were investigated.The results showed that the water holding capacity and sensory quality decreased when the fraction of drawn protein exceeded 78％;the water holding capacity and cooking yield were lowest when the pork mass fraction was 24％;the physical properties were weakened by the gradual increase in the amount of peanut protein powder;the sensory scores were the best when the pork fat to lean ratio was 4∶1,3∶2,and 2∶3;carrageenan did not significantly improve the physical and sensory properties of the product;the texture score decreased when the mass fraction of acetylated distarch adipate exceeded 10％.The results of the study laid a foundation for the development of animal and vegetable dual protein foods.
animal and vegetable dual protein sausagessoybean proteinsoybean isolated proteinpeanut protein
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