Ishwar Subedi¹* Shrijana Rai² and Munu Shrestha³

¹Department of Food Technology and Quality Control, Kathmandu, Nepal
²Food Import Export Quality Certification Office, Kathmandu, Nepal
³Lalitpur Valley College (LVC), Lalitpur, Nepal

*Corresponding Author: Ishwar Subedi, Department of Food Technology and Quality Control, Babarmahal, Kathmandu, Nepal.

Received: May 05, 2025; Published: June 14, 2025

Abstract

This project was to prepare a soy based meat analogue containing equal or more protein than regular meat based. Soy protein concentrate prepared by coagulation of soy milk protein was dried and grinded into powder to use as the base raw material for the product. The stabilizer carboxy methyl cellulose (CMC) was added in the different variation of 1%, 1.5%, 2% and 2.5% to stabilize the emulsion formed by the oil added in the formulation. A meat like characteristic along with firmness and chewiness was developed by adding gluten to the product. Corn flour, the binder and its concentration was varied from 6%, 8%, 10% and 12% for its optimization to hold the protein together with the oil base. The desired meat-like flavor was developed adding salt and other necessary spices to the product. Sensory analysis containing 1.5% CMC with 8% binder was found best with 57.12 ± %0.22 moisture, 14.96 ± 0.002% crude fat, 12.87 ± 0.11% crude protein, 3.97 ± 0.02% crude ash and differential carbohydrate content 11.08 ± 0.18%. While for market sausage it was found to be of 63.71 ± 0.20% moisture, 16.47 ± 0.23% fat, 12.92 ± 0.18% protein, and 2.23 ± 0.04% ash and 4.66 ± 0.42% carbohydrate. The cost calculation of the product was found to be USD 0.5/100 g. with 230.433 Kcal.

Keywords: Meat Analogue; Replace; Sausage

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Citation

Citation: Ishwar Subedi.,et al. “Meat Analogue to Replace Sausage".Acta Scientific Nutritional Health 9.7 (2025): 19-27.

Copyright

Copyright: © 2025 Ishwar Subedi.,et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.