Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages

Protein isolates from Pangas waste were incorporated into sausages at different concentrations (0.0, 5.0, 10.0, 25.0 and 50.0 g/100 g) followed by extensive investigation of its physico-chemical, textural, sensory and rheological properties. Increasing protein isolate content in sausages increased its protein content (11.57–15.79 g/100 g) but decreased the fat content (10.70–5.25 g/100 g) and lightness (p < 0.05). Addition of isolates at 10...