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 partial 3*3*3 factorial design (water, wheat protein and method of protein preparation) with two blocking factors (3 time periods and 9 panelists). The methods of wheat protein preparation did not influence any measurement. Sensory data indicated that added water affected hardness, springiness, and juiciness (p<0.05) of samples, and added wheat protein affected hardness, cohesiveness of mass, juiciness, and wheat flavor (p<0.05). Instrumental data showed that Hardness, Springiness and Cohesiveness decreased with increasing water content. (p<0.05), and increasing wheat protein levels increased Hardness and Cohesiveness (p<0.05).