Optimization of Processing Technology of Plant-Based Sausage by Response Surface Methodology

This study utilized pea protein isolate, pea tissue protein and gluten as the main protein materials in the production of plant-based sausage. Textural properties, cooking loss, and sensory evaluation were analyzed to determine the protein formula of the sausage. On the basis of single factor experiment, Box-Behnken response surface test was used to optimize the formula of plant-based sausage. Results showed that the sausage composed of 19.19% pea protein isolate, 9.83% tissue protein and 7.13% gluten powder was the best. Under these conditions, the sensory score of sausage was 81.20, which was close to the predicted value of 80.11. The chewiness was 4791.2 g·s, which was close to the predicted value of 4767.09 g·s.The optimized plant-based sausage has hardness of 6245.11 g, cohesion of 0.83, recovery of 0.51% and cooking loss rate of 2.72%, compared with the commercially available plant-based sausage, the cooking loss rate was lower, the cohesiveness and resilience were better, and the hardness was within the hardness range of commercially available sausage. This study would provide guidance for the development of plant-based products and related industrial production.