UTILIZATION OF PUMPKIN SEED AND RAPESEED PROTEINS IN THE PREPARATION OF BOLOGNA TYPE SAUSAGES

Bologna type sausages containing 3% pumpkin seed (meal, protein concen trate and protein isolate) and rapeseed (protein concentrate and prote in isolate) were prepared and compared with control. These additions d id not appreciably affect viscosity, pH, crude protein content, fat co ntent and amino acid composition. The colour of sausages was not chang ed 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 mi nerals increased (P, Cu, Fe, Mn and Mg) and other decreased (Na, Ca, K and Zn). Appearance and the texture in the products prepared with the se ingredients were not significantly different. However, flavour and taste of control were significantly better than those prepared with ra peseed products but not significantly different from those prepared wi th pumpkin seed products.