Improving Frozen Egg Sausage Texture with Protein Isolates
Author Information
Author(s): Lin Hong-Ting Victor, Huang Luan-Hui, Tsai Jenn-Shou, Sung Wen-Chieh
Primary Institution: National Taiwan Ocean University
Hypothesis
Protein isolates and modified cassava starch will enhance texture stability and minimize syneresis in frozen egg sausage gels.
Conclusion
Incorporating 0.5–1.0% whey protein isolate and 3% modified cassava starch significantly enhances both syneresis control and textural attributes in frozen egg sausages.
Supporting Evidence
- The incorporation of 3% modified cassava starch reduced syneresis to 1.24%.
- Egg sausages with 0.5% whey protein isolate had superior sensory attributes compared to those with soy protein isolate.
- Textural properties were significantly improved with the addition of whey protein isolate and modified cassava starch.
Takeaway
This study shows that adding certain proteins to frozen egg sausages can make them less watery and more enjoyable to eat.
Methodology
The study evaluated the effects of whey protein isolate, soy protein isolate, and modified cassava starch on the textural properties and syneresis of frozen egg sausages through penetration testing and sensory evaluation.
Limitations
The study did not explore the effects of higher concentrations of protein isolates beyond 2% and focused only on specific types of protein.
Participant Demographics
Twenty-five volunteers (12 females and 13 males, aged 16–65) participated in the sensory evaluation.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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