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Use of soya isolates, soya concentrates and soyabean flours: soya protein in manufacture of Bruhwurst sausages

Use of soya isolates, soya concentrates and soyabean flours: soya protein in manufacture of Bruhwurst sausages

Fleischerei 41(1): 41-44

Samples of Bruhwurst sausage were made without added soya protein, or with addition of <=7% soya protein isolate (SPI), <=9.1% soya protein concentrate (SPC), or <=12.7% soyabean flour. Effects on pH, composition, sensory quality and losses of fat and jelly from the sausages during processing were studied. Results for sausages made with SPI showed that emulsion pH increased with increasing soya protein content.

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