Effect of Whey Protein Coating on Quality Attributes of Low‐Fat, Aerobically Packaged Sausage during Refrigerated Storage

Abstract

Whey protein-based edible coating was used to reduce oxidative degradation and microbial growth of low-fat sausages (LFSs) stored at 4 degrees C for 8 wk, under aerobic package. Whey protein coating reduced (P<0.05) thiobarbituric acid-reactive substances (TBARS) and peroxide value (PV) formation compared to control sausages. The percent inhibition of TBARS and PV for whey protein-coated sausages, compared to the control, was 31.3% and 27.1%, respectively. The ability of the whey protein coating to provide a moisture barrier for the sausages was reduced (P<0.05). In addition, a reduction of moisture loss by 36.7% compared to the control was achieved by whey coating. However, whey protein coating of LFSs did not inhibit the growth of either the total number of aerobic bacteria or of Listeria monocytogenes. These results indicated that whey protein coating had an antioxidative activity in LFSs under aerobic package during refrigerated storage.