Fish protein isolates prepared with pH shifting methods have great potential as an ingredient in
recent years. Although it is anticipated that the addition of fish protein isolates (FPl) enhance the
nutritional value, there is scarce information about the effect of fish protein isolate on physical
properties of processed food during storage. Therefore, the object of this study was to determine
the effect of FPI on physical properties of chicken frankfurter-type sausages during cold (4"C)
storage. For this purpose, chicken sausage dough was divided into 4 groups; the control group i:
without any FPI addition, and for the other 3 groups chicken sausage dough were substituted by
LO%,zoyo and30% with FPl. The lightness value of the control and 30% FPI groups declined at the
end of storage. The same decrease was observedin 1,0% and2A% FPI groups up to the 33th day of
storage, but there were no significant differences after that point till the end of the storage. lnitially,
the hardness value of the control group (3251.239) was lower than the other groups (4234.L9-
44O8.27g). The weakening rate of 30% FPI group was significantly higher than the other groups.
While the initial hardness value of 30% FPI group was found as 4246.87 g, it was reduced to 2587.L6
g at the end of the storage. There were no significant differences between groups in terms of
chewiness (2024-2097Cmm), springiness (0.88-0.90mm), adhesiveness (-2.57-2.95gs), resilience
(0.19-0.219) and cohesiveness (0.65-0.69) values until the 27lh day of storage. Results of texture
measurement showed that textural deterioration increased with storage time. At the end the least
textural deterioration was observed in 20% FPI group. However, texture feature of LO% FPI group
was the most close to control grou
