Abstract: Effect of transglutaminase (TGase) and four non-meat proteins (NMP)(including soy protein, casein, egg white and whey protein concentrate) on hardness and yield of chicken sausage with two factors factorial experiment design were studied in this paper. Results showed that four NMPs could increase yield of chicken sausage significantly (p<0.01), while TGase had no influence on it and there was no interactions between TGase and NMPs. TGase increased sausage hardness significantly and had interaction with NMPs (p<0.05).Soy protein and casein increased hardness, and on the contrary, egg white and whey protein concentrate decreased hardness, respectively (p<0.05).

Key words: soy protein, casein, egg white, whey protein concentrate, transglutaminase, chicken sausage, yield, hardness