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Korean J Food Sci Anim Resour. 2017;37(1):52-61. doi: 10.5851/kosfa.2017.37.1.52. Epub 2017 Feb 28.

Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage.

Author information

1
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
2
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
3
Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA.

Abstract

The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.

KEYWORDS:

ISP; WSP; breakfast sausage; physico-chemical property; sensory evaluation

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