SENSORY AND INSTRUMENTAL PROPERTIES OF SMOKED SAUSAGE MADE WITH MECHANICALLY SEPARATED POULTRY (MSP) MEAT AND WHEAT-PROTEIN

The effects of wheat protein on the texture properties of mechanically separated poultry (MSP) smoked sausages were investigated by a partia l 33*3 factorial design (water, wheat protein and method of protein p reparation) with two blocking factors (3 time periods and 9 panelists) . The methods of wheat protein preparation did not influence any measu rement. Sensory data indicated that added water affected hardness, spr inginess, and juiciness (p<0.05) of samples, and added wheat protein a ffected hardness, cohesiveness of mass, juiciness, and wheat flavor (p <0.05). Instrumental data showed that Hardness, Springiness and Cohesi veness decreased with increasing water content. (p<0.05), and increasi ng wheat protein levels increased Hardness and Cohesiveness (p<0.05).