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The effect of texturized vegetable protein (TVP) on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for their physical, chemical, sensory properties and also protein profile by SDS-PAGE. The addition of TVP concentration significantly influences physicochemical characteristics e.g. water, fat content, the color parameter (L and b value), WHC, Texture (Hardness) and cooking yield (P<0.05). The protein profile also influenced by the addition of TVP in beef sausage formula. Higher substitution of meat with TVP will increase the water and will decrease fat content significantly (P<0.05). The highest water content is 40% TVP (64.02 ± 1.15%) where the lowest water content is control (61.29 ± 1.88%). The highest fat content is control (12.16 ± 1.87%) where the highest fat content is (8.53 ± 2.09%). For the physicochemical properties, e.g. L* and b* value, WHC and Cooking yield will increase during the substitution of meat with TVP in sausage products (P<0.05). The hardness will decrease during the substitution of meat with TVP in sausage products (P<0.05). Sensory results indicated that sensory attributed of beef sausage showed good acceptance until 30% of TVP substitution.

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein