Meat is the most ingredient products in sausage. Due to the high cost and effects of exctessive consumption of meat on human health and the environment, many efforts have been made to replace it with other protein sources. Spirulina platensis is one of the natural sources containing large amounts of protein (60-70%). The purpose of this research was to extract Spirulina protein and determin its properties, as well as to determin the effect of replacing the extracted protein in sausage production. At first, the chemical properties of Spirulina powder including fat, ash, moisture, protein, pH and fat oxidation were measured. The spirulina’s protein was extracted using freez thawing method. the physical properties of the extracted protein, including water holding capacity, emulsifying capacity and its stability, foaming capacity and foam stability were determined as well. In the sausage manufacturing prosesse, 20% and 40% of protien was replaced whit meat in the sausage. Sassage was made using normal formula consumed in susage indastry and apply for contorol sampel. Immediately after production, the amount of fat, ash, protein, sensory eva‎luations and microstructure of the product were analiziz, and the texture, color, microbial properties, water holding capacity, pH, humidity and fat oxidation were investigated on the 0th and 30th days of storage period. The results showed that the yield of extraction was 66.74% , protein content of 64.76%, water holding capacity and high emulsifying capacity is suitable for replacement in sausage. The results of replacing values of 20 and 40% showed that the amount of fat, ash, and protein increased with the addition of Spirulina protein (p < 0.05). However, no significant difference between the two treatments of 20% and in the amount of protein and moisture content, was observed. Also, protein replacement in 20% and 40% values decreased pH and fat compared to the control sample (p < 0.05). In all sensory test parameters except texture, the addition of Spirulina protein decreased the test score (p < 0.05), but there was no significant difference between the two treatments containing Spirulina protein. All textur characteristics except hardness and springness were reduced compared to the control sample (p < 0.05). Hardness decreased in the 40% treatment and the springness was variable (p < 0.05). The water holding capacity of the control and 40% treatment samples was not significant and it was less than the 20% treatment (p < 0.05). There was a significant reduction difference in l* attribute between all treatments (p < 0.05). For the characteristic a*, there was a decreasing difference between the control sample and 20% treatment (p < 0.05), while the 40% treatment did not differ from any of them. In characteristic b*, a significant reduction difference was abserved 20% and 40% treatments (p < 0.05). In all treatments, no mold, yeast, or coliforms grew, and the total number of microorganisms in the 20% treatment was the lowest among all sampels (p < 0.05). The result of the microstructures analayzes of the sampels using FESEM showed by adding Spirulina’ protein, the texture becam higher density and reduction in pores size. According to the obtained results, the protein extracted from Spirulina has the ability to be replace with meat in sausages and among the two substituted treatments, the 20% treatment is suitable for only replacement in sausages with low meat percentage. In order to scalup this kind of sausage with the suitable color and to industrialize ferther exprimental is need.

صبيحه سليمانيان زاد , نفيسه سلطاني زاده

مهدي كديور , اميرحسين مهدوي