The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder

Engy F. Zaki

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(English, 6 pages)

Abstract

In this study camel sausage was formulated with different levels (1, 2, 3 and 4%) of whey protein powder (WPP). Raw and cooked sausage samples were evaluated for physical properties, cooking measurements, shrinkage, color parameters, emulsion capacity (EC) and emulsion stability (ES) and sensory attributes. Using whey protein powder increased pH value, moisture retention, emulsion capacity and emulsion stability while, the cooking loss and shrinkage were decreased. Camel sausages formulated with 4% whey protein powder (WPP) had higher emulsion stability and emulsion capacity, lower cooking loss, better color and more acceptable than other sausage samples. However addition of 4% whey protein powder can be improved the quality characteristics of camel sausages.

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Journal

International Journal of Environment, Agriculture and Biotechnology

The International Journal of Environment, Agriculture and Biotechnology (IJEAB) is an internation... see more