Ninth International Conference on Food Studies

Abstract

An increasing interest in the use of plant protein compounds and less utilization of synthetic preservatives has led to research in the use of plant protein in the production of sausage. In this research, the soybean was used as a source of plant protein replacing meat in sausage, and rosemary essence with the consistencies of 50 ppm and 120 ppm was utilized as a natural essence having antioxidant and antibacterial properties. The chemical tests included the measurements of starch, fat ,protein and PH. Afterwards, the texture of the produced non-meat sausage was compared to that of meat sausage. The texture analyses showed that the non- meat sausage had a softer and less adhesive texture than meat sausage. In the chemical tests there was no significant difference among the different treatments )p>0.05). The sensory assessment indicated the control sample (sausages without any essence) and the sausages with the 50 -ppm -consistency of rosemary essence gained more general acceptance than the sausages with the 120 ppm consistency of rosemary essence. Considering the positive effects of the soybean as a non-meat protein alternative in the production of sausage and the antibacterial properties of rosemary essence as an alternative to synthetic chemical compounds, such as nitrite, the production of non-meat sausage can be commercially justified.