Researches Concerning the Influence of Vegetal Protein Supplements Proportion on Composition Quality in the Manufacture of one Semi-smoked Sausage

D. Sălăgean
The purpose of this performed research was to establish the influence of the usage proportion of protein supplements on the quality indicators of compositions meant for filling in the manufacture of one semi-smoked sausage assortment. Organoleptic and physical-chemical analyses were performed on the composition samples manufactured in three technological variants (for each case was used one processing recipe): using the manufacture technology without protein supplements (recipe A); using the manufacture technology with 3% vegetal protein supplements (recipe B) and 5% vegetal protein supplements (recipe C), where one part of animal raw material (meat, bacon) had been replaced with vegetal protein supplements (recipe B and C).
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