Effect of whey protein products on microbiological characteristics of buffalo meat emulsion
Incorporation of whey protein products (WPPs) namely whey protein concentarte, isolate and whey protein powder with the different levels (1, 2, 3 and 4%) in buffalo meat was investigated for production, quality characteristic of emulsion sausage (ES). Quality of emulsion sausage was evaluated in ter...
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| Format: | Article |
| Language: | English |
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Ferdowsi University of Mashhad
2015-07-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
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| Online Access: | https://ifstrj.um.ac.ir/article_34539_19284ac72293884819bd54884865d0cc.pdf |
| Summary: | Incorporation of whey protein products (WPPs) namely whey protein concentarte, isolate and whey protein powder with the different levels (1, 2, 3 and 4%) in buffalo meat was investigated for production, quality characteristic of emulsion sausage (ES). Quality of emulsion sausage was evaluated in term of microbiological characteristics like total plat count (TPC) and Yeast and mold count, coliform count and and Salmonella shigella count. Refrigerated Storage significantly (p |
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| ISSN: | 1735-4161 2228-5415 |