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Sensory Characters of Thuringer Sausage Extended with Textured Soy Protein
Author(s) -
RAO L. O.,
DRAUGHON F. A.,
MELTON C. C.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb12415.x
Subject(s) - food science , soy protein , sensory system , fermentation , emulsion , soy flour , chemistry , mathematics , biology , biochemistry , neuroscience
ABSTRACT Thuringer sausage was formulated by extending with 0, 5, 10, 15, and 20% hydrated soy protein. The fermented sausages were smoked and aged appropriately prior to sensory evaluation by a 25 member panel on an eight‐point hedonic scale. pH increased with soy level in the freshly formulated meat emulsion; however, the pH levels did not vary (P < 0.05) among the fermented smoked sausages. An inverse linear relationship between sensory panel scores and soy content was found. The means of the scores ranged between 5.7 and 6.5 (liked moderately to liked very much) with no score under 5.0. Thuringer sausage was extended with up to 10% textured soy protein without affecting consumer acceptability.