Abstract
The possibility of using fluid whey to replace ice in frankfurter formulation was studied and some technological, chemical and sensory quality properties of these sausages were determined. Results showed no statistically significant differences in most technological, chemical and sensory parameters determined. However, emulsion stability rate was significantly increased by liquid whey addition to the formulation. A slight increase in ash content and pH value was also observed with liquid whey addition. Even 100% whey replacement did not produce any adverse effects in cooked sausage sensory properties. Present results suggest natural fresh liquid whey can be added to frankfurter-type sausage formulations to improve the environment by utilizing a valuable animal product, often wasted, to create a valuable food product at minimal cost.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
