The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage
The aim of the study determined the effects of Texturized Soy Protein (TSP) and Consantrated Soy Protein (CSP) on the quality of chicken sausage. Atler hidrated, TSP and CSP were added to sausage batter at the levels of 2.5-0%; 5-0%; 0-2.5%; 0-5% and 2.5-2.5% respectively. As a result, it was conclu...
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| Format: | Article |
| Language: | English |
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
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| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=450 |
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| author | Semra Kayaardı Ümit Gürbüz Mustafa Nizamlıoğlu Yusuf Doğruer |
| author_facet | Semra Kayaardı Ümit Gürbüz Mustafa Nizamlıoğlu Yusuf Doğruer |
| author_sort | Semra Kayaardı |
| collection | DOAJ |
| description | The aim of the study determined the effects of Texturized Soy Protein (TSP) and Consantrated Soy Protein (CSP) on the quality of chicken sausage. Atler hidrated, TSP and CSP were added to sausage batter at the levels of 2.5-0%; 5-0%; 0-2.5%; 0-5% and 2.5-2.5% respectively. As a result, it was concluded that TSP and CSP did not cause any technological problem in the chicken sausage production in those levels and did not affect on the microbiological quality. However, the content of protein, moisture and ash of the samples increased, especially, at the levels of 2.5% TSP, 2.5% CSP and 5% CSP . |
| format | Article |
| id | doaj-art-a1e0541896db45b6bdab150812b87418 |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-a1e0541896db45b6bdab150812b874182025-02-03T11:31:17ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-19531424755450The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausageSemra Kayaardı0Ümit Gürbüz1Mustafa Nizamlıoğlu2Yusuf Doğruer3C.B. Üniversitesi Mühendislik Fak. Gıda Mühendisliği Bölümü, ManisaS.Ü. Veteriner Fakültesi, besin Hijyeni veTeknolojisi Anabilim Dalı, KonyaS.Ü. Veteriner Fakültesi, besin Hijyeni veTeknolojisi Anabilim Dalı, KonyaS.Ü. Veteriner Fakültesi, besin Hijyeni veTeknolojisi Anabilim Dalı, KonyaThe aim of the study determined the effects of Texturized Soy Protein (TSP) and Consantrated Soy Protein (CSP) on the quality of chicken sausage. Atler hidrated, TSP and CSP were added to sausage batter at the levels of 2.5-0%; 5-0%; 0-2.5%; 0-5% and 2.5-2.5% respectively. As a result, it was concluded that TSP and CSP did not cause any technological problem in the chicken sausage production in those levels and did not affect on the microbiological quality. However, the content of protein, moisture and ash of the samples increased, especially, at the levels of 2.5% TSP, 2.5% CSP and 5% CSP .http://eurasianjvetsci.org/pdf.php3?id=450soy proteinsausagechicken sausage |
| spellingShingle | Semra Kayaardı Ümit Gürbüz Mustafa Nizamlıoğlu Yusuf Doğruer The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage Eurasian Journal of Veterinary Sciences soy protein sausage chicken sausage |
| title | The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage |
| title_full | The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage |
| title_fullStr | The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage |
| title_full_unstemmed | The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage |
| title_short | The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage |
| title_sort | investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage |
| topic | soy protein sausage chicken sausage |
| url | http://eurasianjvetsci.org/pdf.php3?id=450 |
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