Masters Theses

Date of Award

8-1973

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

C.C. Melton

Committee Members

J.L. Collins, R.A. McLean

Abstract

The idea of adding protein concentrate to sausage products to increase the nutrition and reduce cost has been one concept of considerable study and experimentation. Three kinds of protein concentrates, fish protein concentrate, meat by-product protein concentrate and textured vegetable protein, were added to summer sausages at 4 and 8 percent levels. This study was undertaken to compare these products for chemical composition, physical quality and organoleptic acceptability.

From this study, significant differences were found in all the attributes, except color dominant wavelength and flavor between treatments. A significant treatment by replicate interaction was found in the measurement of moisture percentage, mechanical shear, dominant wavelength, texture and flavor in sensory evaluation which indicates a certain amount of instability in the experimental procedure.

Protein concentrate supplemented sausages had a higher protein content and a lower fat content than the all-meat control sausages. The available lysine content was significantly decreased after adding textured vegetable protein over 4 percent. There was no difference in available lysine content between sausage supplemented with fish protein concentrate or meat protein concentrate and the all-meat control sausages. More shear force was required to shear the sausages which were supplemented with meat protein concentrate or fish protein concentrate than the controls or textured vegetable protein supplemented sausages. There was no difference in shear measurement between all-meat control sausages and textured vegetable protein supplemented sausages. There was no significant difference in dominant wavelength measurement among treatments. The greater the amount of protein concentrate added to sausages, the darker the color. In determining panel acceptance, sausages which contained 8 percent levels of fish protein concentrate, meat protein concentrate and textured vegetable protein, were scored less desirable in texture and appearance than sausages with 4 percent level. Sausages containing 8 percent level of meat protein concentrate and fish protein concentrate had higher scores than the all-meat controls and were less desirable in appearance and texture. The only sausages that were scored more acceptable in texture than the all-meat control sausages were those containing the 4 percent levels of fish protein concentrate and textured vegetable protein.

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