Utilization of Soy Protein inSausage Making

Abstract

Utilization of different types of soy protein in sausages : Fermented Thai sausage (saikrog esan), Vienna, Chinese sausage (Kunchieng); were studied. The acceptable levels of soy protein in sausage were examined by 24 judges which resulted in laboratory acceptance of the tested samples. These results indicated that less than 10% of soy isolate could be used in Saikrog esan; 16 - 20% of soy isolate could be used in Vienna sausage; and up to 30% of soy isolate can be used in Kunchieng. Different percentages of soy flour, soy isolate or textured soy flour were used.