Replacing of Pea and Lentil Seed-Flour Instead of Chicken Meat in 55% Semi-vegetarian Cocktail Formulation

Considering the industrialization of society and people’s tendency to fast foods, consumption of these products has increased compared to the past. Therefore, enriching these products can be influential in promoting public health. In this research, the researchers checked semi-vegetarian sausage with higher quality and nutritional value and lower price, physicochemical, chemical, microbial and sensory properties by replacing pea and lentil seed flour at three levels of 5, 10, and 15 % instead of chicken in the formulation of sausage cocktail. To check this product, Sausage samples were tested by physicochemical, microbial, chemical and sensory experiments. Data from three iterations of this study’s tests were analyzed by Duncan test. The results of variance analysis indicated a significant difference between protein, ash, hardness of product and free water WHC content of sausages and control group. Also, these showed that replacement of chickpea and lentil seed flour in sausage did not have a significant effect on fat, moisture, cooking loss, and pH content of the product. The  results from sensory test indicated that parameters’ scores decreased significantly with the increase of replacement level.