Effect of whey protein products on microbiological characteristics of buffalo meat emulsion

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 11, Issue 3 - Serial Number 33, July and August 2015, Pages 260-272   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v1394i11.44328

Authors

Abdolghafour Badpa^{* 1}; Saghir Ahmad²

¹ALIGARH MUSLIM UNIVERSITY

²ASSOCIATE PROF.

Abstract

Incorporation of whey protein products (WPPs) namely whey protein concentarte, isolate and whey protein powder with the different levels (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 term of microbiological characteristics like total plat count (TPC) and Yeast and mold count, coliform count and and Salmonella shigella count. Refrigerated Storage significantly (p

Keywords

Whey Protein Products; Buffalo Meat; Emulsion Sausage; Microbiological Characteristics

References