Abstract:

In the present study, textured soybean protein (TSP), which is rich in nutrition and tastes similar to meat, but gives a soybean odor, was pretreated with hot water to remove the odor and used as an alternative to meat to process vegetarian sterilized ham sausages. Orthogonal array design was adopted for investigating optimal thermal pretreatment of TSP and formulation of TSP-based on ham sausages. Results showed that the optimal thermal pretreatment for obtaining an optimal sensory score of TSP was achieved via 4-time soaking in 65 ℃ hot water for 30 min each time. The optimal TSP-based on ham sausage formula leading to the best sensory evaluation consisted of soybean protein 100% (moisture content 65%), water 150%, corn starch 12%, carrageenan-konjac compound gum (at a mass ratio of 4:1) 6%, and soybean oil 12%.

Key words: textured soybean protein, processing technology, vegetarian ham sausage