Abstract: The effects of respective additions of the three kinds of non-meat proteins white protein isolate (EPI), whey protein isolate (WPI) and soy protein isolate (SPI) during chopping on the quality characteristics of emulsion-type sausage were investigated. The texture profile analysis (TPA), color, sensory characteristics and microstructure structure of three kinds of processed sausages were measured. The results showed that EPI had better improving effect than WPI and SPI on the quality characteristics of emulsion-type sausage. The quality of sausage was also affected by fat content, and EPI had more significant enhancing effect on hardness and gumminess in the low-fat emulsion-type sausage than that in the high-fat sausage (P＜0.05). The three kinds of protein isolates, however, had no significant effect on sensory quality (P＞0.05). In conclusion, non-meat protein could improve the quality of emulsification-type meat products.

Key words: emulsion-type sausage, non-meat proteins, quality properties