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KMID : 1134820230520010090
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 1 p.90 ~ p.95
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Quality Characteristics of Sausage with Added Soybean Powder
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Sung Ho-Jun
Jung Yun-Jo
Yu Ji-Hyeon
Kwak Ji-Eun
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study evaluated the quality characteristics of sausage analogue with added soybean powder and the optimal mixing ratio. The L value, which represents sausage analogue lightness, was 50.42 for a 10 g oil addition and increased to 52.11 when 30 g oil was added, but L decreased as the amount of gluten increased. Sausage analogue hardness was 1,004.60 g for a 10 g oil addition, but 809.60 g for a 30 g addition, and hardness increased on increasing gluten and starch contents. Similar to hardness results, when the amount of oil added was increased, puncture, compression, and cutting forces decreased, but the results increased as the amount of gluten and starch increased. Sensory evaluation showed 20 g of oil, 20 g of gluten, and 15 g of starch additions had the highest scores for color, flavor, taste, texture, and overall acceptance. Summarizing, the additions of 20 g of oil, 20 g of gluten, and 15 g of starch were considered most suitable for sausage analogue production.
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KEYWORD
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soybean, sausage analogue, gluten, starch, quality characteristics
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