USE OF TEXTURED SOY PROTEIN IN CHICKEN LO AVES

This research was designed to study the effect of addition of 5, 10 e 15% of textured soy protein (TSP) on sensorial, chemical, and physical -chemical parameters of chicken loaf with ground meat. The sensorial p roperties were not affected by textured soy protein. The addition of t extured soy protein in preparing chicken loaf increased the water abso rption and holding capacity, and decreased the moisture and ether extr act content, but did not increase the final product yield.