Physicochemical properties of soy- and pea-based imitation sausage patties

The objective of this thesis is to better understand how changing levels of soy or pea protein isolates (SPI)(PPI) ( 3%, 6% and 9%) and king oyster mushrooms (KOM) (0%, 3.5% and 7%) affect the physicochemical properties of imitation sausage patties using textured soy or pea proteins as the main base ingredient. After all materials were blended evenly and formed into circular patties, the raw patties were then fried on the pan with corn oil for 5 minutes on each side. Samples from each blend were done in triplicate and conducted the measurements on the same day. Cooking and textural properties, Hunter color, pH value, water activity and water holding capacity were considered to evaluate the contributions of the main ingredients. Altering the SPI or PPI level did not decrease the cooking yield; however, KOM did lower the yield. Lightness and yellowness of the meatless sausage were attributed to the addition of SPI or PPI but these properties were not affected by KOM. Combining KOM and a high level of soy or peat protein created redness and showed the greatest value. Texture profile parameters, excluding adhesiveness, showed higher value when both 3.5% and 7% KOM were combined with 9% SPI; when 3% PPI mixture without KOM. Water activity, pH value and cooking shrinkage did not differ significantly on dependent interactions. SPI or PPI did not affect shrinkage percentage. Water holding capacity decreased as the amount of KOM and SPI or PPI increased.

Name thesis:degree_name

M.S.

Level thesis:degree_level

Masters

Discipline thesis:degree_discipline

Food science (MU)

Grantor dc:publisher

University of Missouri--Columbia

Year dc:date.issued

2014

Author dc:creator

• Lin, Chih-Ying (Food scientist)

Advisor dc:contributor.advisor

• Hsieh, Fu-hung

• Author supplied: imitation sausage patties, textured vegetable protein (TVP), soy protein isolate (SPI), pea protein isolate (PPI), king oyster mushroom

Language dc:language.iso

eng, English

Handle dc:identifier.uri

https://hdl.handle.net/10355/44300

OAI identifier oai:identifier

oai:mospace.umsystem.edu:10355/44300