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Effect of Incorporation of whey Protein Concentrate on Quality Characteristic of Buffalo Meat Emulsion Sausage
ISSN: 1927 - 520X
Publisher: author
Effect of Incorporation of whey Protein Concentrate on Quality Characteristic of Buffalo Meat Emulsion Sausage
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 3
Article Operation Score: 2
Article Articles Score: 3
Article Accessibility Score: 2
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Lifescience Global Inc.
International Journal Address (IAA):
IAA.ZONE/192710460520X
eISSN
:
1927 - 520X
VALID
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Abstract
Incorporation of whey protein concentrate (WPC) at a level of 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 terms physicochemical characteristics like moisture content, pH, protein content, water holding capacity (WHC), Extract release volume (ERV), microbiological characteristics like total plat count (TPC) and Yeast and mold count, and sensory characteristic including instrumental colour measurement. It was found that moisture content, protein content, ERV and WHC were significantly (P
