The emulsion capacity (EC) of two commonly used nonmeat proteins, isolated soy protein (ISP) and sodium caseinate (SC), was measured by using a variety of conditions. The EC end point for the different proteins was significantly influenced in different ways by environmental conditions. The end point of the ISP was decreased significantly if sodium chloride was present, if the ISP were added first to water as opposed to oil or if the temperature were increased. The end point of the SC was significantly increased by low sodium chloride levels, unaffected by order of addition to water or oil and was decreased by increasing temperature. Light microscopy demonstrated the structural changes occurring at the EC end points.

Bacon was produced with either 40 ppm NaN02/0.26% potassium sorbate, or 120 ppm NaNOz. Slices were packaged in either nylon/ Surlyn or nylon/Saran/Surlyn pouches and sealed at either a high or intermediate vacuum level. At 0, 10, 2i and 28 days after packaging, residual nitrite, rancidity, pH, residual salt and pigment conver-, sion were measured. Residual nitrite and pH were lower while nitrosopigment conversion was higher in bacon packaged with the highbarrier film. Vacuum level, however, had no effect on any measured characteristic. The sorbate/reduced nitrite cure resulted in lower pigment conversion, lower residual nitrite, and a higher TBA number.

LIST OF FIGURES 1. Formation of 7S and 9S proteins from alpha, alpha prime, and beta subxinits 2. Subunit arrangement in IIS soy protein 3. Heat gelation mechanism of soy protein isolate 4. Visual seven point hedonic scale used to evaluate the finished sausage products 5. Physical appearance of a formed soy stabilized fat mixture 6. Physical appearance of an unstable soy stabilized fat mixture 7. Light micrograph of a stained soy stabilized fat mixture when the protein and water were mixed prior to fat addition 8. Light micrograph of a stained soy stabilized fat mixture when the protein and fat were mixed prior to water addition 9. Light micrograph of a 1/5/5 caseinate to water to fat slurry 10. Light micrograph of a 1/5/5 soy isolate to water to fat slurry 11. Light micrograph of a 1/10/10 caseinate to water to fat slurry 12. Light micrograph of a 1/10/10 soy isolate to water to fat slurry 13. Light micrograph of a 1/25/25 caseinate to water to fat slurry 14. Light micrograph of a 1/50/50 soy isolate to water to fat slurry

A comparison was made between fat-type and lean-type bellies cured with either 40 ppm sodium nitrite/0.26% potassium sorbate or 120 ppm sodium nitrite. Residual nitrite levels were higher in fat bacon regardless of cure. Sorbatecured bacon resulted in signiticantly higher TBA numbers than did regular-cure bacon. Nitrosopigment to total pigment ratio did not vary with cure, but did remain significantly higher in fat bacon and roughly paralleled residual nitrite levels. Analysis for nitrosamines indicated greater concentrations in fat bellies compared to lean. Nitrosamines were suppressed though not eliminated, by the sorbate cure in both fat and lean bellies.