pISSN:1309 - 6958       eISSN:2146 - 1953
1998, Cilt 14, Sayı 2, Sayfa(lar) 047-055
The investigation on The Possibilities of Consantrated and Texturized Soy Protein Usage in the Production of Chicken Sausage
Semra Kayaardı1, Ümit Gürbüz2, Mustafa Nizamlıoğlu2, Yusuf Doğruer2
1C.B. Üniversitesi Mühendislik Fak. Gıda Mühendisliği Bölümü, Manisa
2S.Ü. Veteriner Fakültesi, besin Hijyeni veTeknolojisi Anabilim Dalı, Konya
Keywords: Soy Protein, Sausage, Chicken Sausage
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The aim of the study determined the effects of Texturized Soy Protein (TSP) and Consantrated Soy Protein (CSP) on the quality of chicken sausage. Atler hidrated, TSP and CSP were added to sausage batter at the levels of 2.5-0%; 5-0%; 0-2.5%; 0-5% and 2.5-2.5% respectively. As a result, it was concluded that TSP and CSP did not cause any technological problem in the chicken sausage production in those levels and did not affect on the microbiological quality. However, the content of protein, moisture and ash of the samples increased, especially, at the levels of 2.5% TSP, 2.5% CSP and 5% CSP .