Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

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

Document Type : Research Article-en

Authors

Abdolghafour Badpa 1
Saghir Ahmad 2

1 ALIGARH MUSLIM UNIVERSITY

2 ASSOCIATE PROF.

https://doi.org/10.22067/ifstrj.v1394i11.44328
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
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Iranian Food Science and Technology Research Journal
Volume 11, Issue 3 - Serial Number 33
July and August 2015
Pages 260-272

  • Receive Date 10 February 2015
  • Accept Date 11 July 2015
  • First Publish Date 23 July 2015

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