Nowaday sausage production technology has had great Improvements. Those are not only in the shape, equipments but also In material Ingredients. Folllowing It, the marterial have not only meat and some spices but also some non-meat Ingredients Improving the structure and reducing the cost of the products such as soy protein, starch... Therefore, the aim of this work was to study the effect of soy protein, denatured starch and beetroot on structure and sensory characteristic of sausage. The results showed that the supplementation of soy protein with a rate of 15,5 % compared with the rate of lean pork gave the water binding capacity of (WBC) 66,99 ± 0,38 %, the cohesiveness of 7,75 ± 0,05, the springiness of 0,73 ± 0,0 3 mm, the hardness of 30,77 ± 0,01 N, the gumminess of 5,78 ± 0,25 Nm and the chewiness of 4,83 ± 0,26 N. The supplementation of denatured starch with the ratio of 25,0% gave the water binding capacity of (WBC) 71,54 ± 0,28 %, the cohesiveness of 7,78 ±0,10, the springiness of 0,72 ± 0,03 mm, the hardness of 30,80 ± 0,25 N, the gumminess of 6,17 ± 0,15 Nm and the chewiness of 6,27 ± 0,12 N and 2,5% of beetroot compared with the amount of the lean pork gave the highest sensory score (18,23 ± 0,38). The results also showed that the addition of the soy protein and denatured starch not only Increases the water holding capacity of the product, but also significantly improves product structure. The use of beetroot powder greatly affects on the sensory quality of the sausage, especially improving the color of the product to replace artificial colorants, bringing safety the consumers.

Keywords: Denatured starch; sausages; sructure; soy protein.