Bologna type sausages containing 3% pumpkin seed (meal, protein concentrate and protein isolate) and rapeseed (protein concentrate and protein isolate) were prepared and compared with control. These additions did not appreciably affect viscosity, pH, crude protein content, fat content and amino acid composition. The colour of sausages was not changed by these ingredients except RPC-sausages which had lower lightness and redness values as compared to the control and the other treatments. Water holding capacity, cooking yield, moisture and ash contents of sausages were slightly affected by these additions. Content of some minerals increased (P, Cu, Fe, Mn and Mg) and other decreased (Na, Ca, K and Zn). Appearance and the texture in the products prepared with these ingredients were not significantly different. However, flavour and taste of control were significantly better than those prepared with rapeseed products but not significantly different from those prepared with pumpkin seed products.
|Number of pages||12|
|Publication status||Published - Mar 1 1996|
- Physical and sensory properties
- Pumpkin seed
ASJC Scopus subject areas
- Food Science