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

D. Sălăgean
The purpose of this performed research was to establish the influence of vegetal protein supplements (functional soy protein concentrates) used in different proportions on the finished products quality indicators in the manufacture of one semi-smoked sausage assortment. Organoleptic and physical-chemical analyses were performed on the finished products 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% (recipe B) and 5% (recipe C) vegetal protein supplements (reported to total composition), where one part of animal raw material (meat, bacon) had been replaced with vegetal protein supplements (recipe B and C).
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