Effect of diverse binder materials and their addition levels on physico-chemical characteristics of sausages

Effects of addition of four non-meat proteins (isolated soy protein, ISP; sodium caseinate, SC; egg white powder, EWP; pork plasma protein, PPP) on physicochemical properties of sausages were investigated. The sausages were manufactured using three concentration levels (0, 1, 1.5%) of ISP, SC, EWP and PPP. The pH and cooking loss of sausages decreased upon treatments with any of these proteins at 1.5% (P < 0.05). Compared to other groups, sausages with PPP had a lower free moisture ratio and higher free fat ratio (P < 0.05). Moreover, 1% PPP group resulted in increased redness, yellowness, chroma, and hue angle (P < 0.05). A decrease in redness and increase in yellowness values were observed upon addition of binders (P < 0.05). The sausage texture was not affected by the binders. Sensory profiles with all treatments were indifferent, except 1% PPP having a slightly lower overall acceptability score. PPP was superior, or at least comparable to ISP, SC, or EWP in its physico-chemical traits and therefore could be used alternatively as a non-meat binder in pork sausages.