الفهرس 
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Abstract
This study aimed to : Higher price of meat, diseases of malnutrition especially protein deficiency and the risks of highly consuming red meat and fat such as hyper-cholesterolemic and the corresponding diseases as heart and liver diseases, all these effects lead to use some sources of vegetable proteins in producing like-meat products to avoid the disadvantages which were mentioned previously. Therefore, this study was carried out as an attempt to produce twelve formulas of like-sausages were produced from oyster mushroom as main ingredient where six of them had different levels of texture soy protein (TSP) at ratio of 75 : 25, 65 : 35, 55 : 45, 45 : 55, 35 : 65 and 25:75 % namely MS1, MS2, MS, MS4, MS5 and MS6 respectively, and the other six formulas had different levels of peas with the same ratios namely MP1, MP2, MP3, MP4, MP5, MP6. Evaluations of the organoleptic, nutritional and physical properties of the different processed like-sausages products are also studied. In addition, the chemical changes of processed sausages to assess their safety during different storage periods were investigated. The most important results can be summarized as follows : Steaming mushroom contained 77.15 % moisture, 23.98% crude protein, 10.28% crude fat, 9.23% ash and 56.51% total carbohydrate (on dry weight basis). Texture soy protein (TSP) contained 6.02 % moisture, 53.96% crude protein, 10.86% crude fat, 6.76% ash and 28.42% total carbohydrate (on dry weight basis). Pea contained 15.25 % moisture, 29.14% crude protein, 2.86% crude fat, 3.15% ash and 64.85% total carbohydrate (on dry weight basis). Generally the obtained values of taste and odor of formulas which prepared with pea were higher than the corresponding values recorded for TSP. The highest taste, odor and color scores were given for like-sausage formula MP3. Formula MP4 showed the highest scores of texture. The highest overall acceptability was recorded for formula MP2, MP3 and MP4 with the same value. Generally, increment (TSP and pea) up to 65 and 75 % led to deterioration by reducing product sensory properties such as poor taste and odor, hard texture and the lowest values of overall acceptability, consequently these formulas MS5, MS6, MP5 and MP6 were refused and neglected of processing and other measurements. The moisture content gradually decreased by increasing levels with either texture soy protein or pea. The highest protein content (32.58%) was recorded for formula MS4 followed by MS3 with significant differences (p<0.05) between them. The protein content of sausage formulas significantly increased by the increment of TSP and pea ratio from 25 to 55%. At zero-time of storage, the highest fat content (25.31%) was recorded for formula MS4 followed by MS3, MS2 and MS1 with non-significant differences (p<0.05). Generally, fat content of the like-sausage formulas slightly increased by increasing TSP and decreased by increasing pea. Ash content of the like-sausage formulas slightly decreased by increasing the level of TSP and pea. The highest ash content (12.31%) was recorded for MS1. The carbohydrate contents were significantly decreased by increasing the addition of TSP and increased by increasing the addition of peas. Also, by prolongation of cold and frozen storage, moisture and protein contents in all like-sausage formulas were significantly decreased. On the other hand, fat, ash and carbohydrate contents were increased. The highest total volatile nitrogen (7.787 mg / 100 gm) was recorded for formula MS4 followed by MP4 (7.503 mg /100 gm). Also, it could be noticed that, TSN values of all processed like-sausage formulas increased by increment the ratio of either TSP or pea. The highest total soluble nitrogen (0.943 mg / 100 gm) was recorded for MS4 followed by MP4 (0.929 mg / 100 gm) with non-significant differences (p<0.05) between them. Also, TBA values of the like-sausage formulas slightly increased by increasing levels of TSP and pea. The highest value (0.126 mg malonoldhyde/ kg sample) was recorded for formula MS4. It is obvious that, with advancement of storage period either cold or frozen, the TVN and TBA values of all like-sausage formulas were significantly increased. Moreover, TSN values of all formulas were decreased as a result of increasing cold and frozen storage periods. Cooking yield, W.H.C and texture indices were increased by increasing the levels of T.S.P or pea. On the other hand, plasticity and feder value was decreased by increasing the levels of T.S.P and peas. As a result to prolongation of cold and frozen storage Cooking yield, W.H.C, plasticity, texture indices and feder value were decreased.