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Quietly attributes of some sausage like-products [electronic resource].

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Shalaby, M. T

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Language: English Summary language: Arabic Description: p.101-117Other title:

خصائص الجودة لبعض شبيهات السجق [Added title page title]

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Mansoura University journal of food and dairy sciences, 2015 v. 6 (2) [electronic resource].

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In: Mansoura University Journal of Food and Dairy Sciences 2015.v.6(2)Summary: This research addresses the consumer driven need for the development of a healthy substitute to the traditional popular sausage which contains very high levels of saturated fat. Organoleptic evaluation of twelve formulas of like-sausages produced from oyster mushroom as main ingredient where six of them had different levels of texture soy protein (TSP) and other six had different levels of peas. Then, the quality attributes such as, chemical composition, physicochemical properties, physical properties, texture profile analysis and nutritional characteristics were evaluated. Obtained results showed that most values of organoleptic evaluation of the mushroom-pea formulas were higher than the corresponding values recorded for TSP. Using both TSP and peas conduce increased protein content in like-sausage formulas

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This research addresses the consumer driven need for the development of a healthy substitute to the traditional popular sausage which contains very high levels of saturated fat. Organoleptic evaluation of twelve formulas of like-sausages produced from oyster mushroom as main ingredient where six of them had different levels of texture soy protein (TSP) and other six had different levels of peas. Then, the quality attributes such as, chemical composition, physicochemical properties, physical properties, texture profile analysis and nutritional characteristics were evaluated. Obtained results showed that most values of organoleptic evaluation of the mushroom-pea formulas were higher than the corresponding values recorded for TSP. Using both TSP and peas conduce increased protein content in like-sausage formulas

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