|
Applicability of demineralized milk whey powderin cooked sausage production |
|---|---|
| รหัสดีโอไอ | |
| Creator | Aleksandr Lukin |
| Title | Applicability of demineralized milk whey powderin cooked sausage production |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2563 |
| Journal Title | Songklanakarin Journal of Science and Technology |
| Journal Vol. | 42 |
| Journal No. | 2 |
| Page no. | 255-262 |
| Keyword | milk whey, sausage production, organoleptic evaluation |
| URL Website | https://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | Demineralized whey powder was added to test samples at the stage of processing forcemeat in the meat mixer cutter.The product met the requirements of regulatory documents for organoleptic, physical, and chemical properties and had goodcommercial properties. The samples had a pleasant taste, appearance, and color and were tender with a succulent consistency.The consistency of the product remained monolithic, while its succulence and tenderness increased. However, the addition of15% demineralized whey powder to the forcemeat resulted in excessive softening of the consistency, the appearance of fatpockets, a noticeable decrease in the meat taste of the product, and the appearance of a slightly sour taste and smell of thefinished product. The introduction of demineralized whey powder into the forcemeat resulted in an increase in the relativecontent of nitric oxide pigments and in a reduction of residual sodium nitrite in the cooked sausage. |
