Influence of the Addition of Vegetable Proten Products on the Quality of Fish Sausage

Part II Addition test of vegetable protein products

Abstract

Effect of addition of wheat and soybean protein preparations reported in the previous paper was examined on the quality of fish sausage. No significant change in the quality of the sausage was recognized on addition of 3% vegetable proteins, however, some of the products containing 6% preparations were inferior to the control in taste and texture. Positive correlations were observed between folding- and y-values of the vegetable proteins as raw material on the press-in test and the texture of the product. Soy protein having strong gelation property seemed to be suitable for sausage manufacture.