Factors affecting quality of frankfurter sausage analogue including : isolated soy protein (ISP) : gluten weight (100:0, 95:5,90:10,85:15,80:20),ISP rehydration (2.6,2.8,3.0,3.2 times ISP weight), quantities of vegetable shortening (17.5,35,52.5 % of dry protein weight basis), hydrolyzed vegetable protein (HVP) (8,12,16,20% of dry protein weight basis) and salt (3.5,5.25,7,8.25% of dry protein weight basis) were studied. The best quality product found was composed of 90 g. ISP, 10 g. gluten, 35 g. vegetable shortening, 8 g. HVP, 5.25 g. salt, 3.5 g. sugar, 3.5 g. peper, 0.18 g. cinnamon, 0.18 g. paprika. The rehydration volumes of ISP and gluten were 2.8 and 1.2 times their weights, respectively. For smoked sausage analogue, sources of the textured soy protein (TSP) (Kaset protein@, Soyex@, Mincer@), quantities of TSP (100,200,300 % of dry protein weight basis), vegetable shortening (17.5,35,52.5,70% of dry protein weight basis), HVP (16,24,32,40% of dry protein weight basis), salt (10.5,14,17.5,21% of dry protein weight basis) and dry egg white powder (0,3,6% of dry protein weight basis) were studied. The most appropriate formula found was composed of 90 g. ISP, 10 g. gluten, 200 g. Kaset protein@, 17.5 g. vegetable shortening. 16 g. HVP, 14 g. salt, 9 g. sugar, 9 g. peper, 0.36 g. cinnamon, 0.36 g. paprika. Rehydration volumes of ISP, gluten and Kaset protein@ were 2.8, 1.2 and 1.7 times their weights, respectively. The shelf-life of the frankfurter analogue vacuum packed in HDPE bag, and stored at 4℃ was 18 days while that of the smoked sausage analogue was 15 days. Longer storage of both products resulted in yeast and mold growth outside of the casing surface. At (-18)℃, both sausage analogues retained their good eating qualities for more than 3 months.
