H. Yetim et al., Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type sausages, FOOD RES IN, 34(2-3), 2001, pp. 97-101
The possibility of using fluid whey to replace ice in Frankfurter formulati
on was studied and some technological, chemical and sensory quality propert
ies of these sausages were determined. Results showed no statistically sign
ificant 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 re
placement did not produce any adverse effects in cooked sausage sensory pro
perties. Present results suggest natural fresh liquid whey can be added to
frankfurter-type sausage formulations to improve the environment by utilizi
ng a valuable animal product, often wasted, to create a valuable food produ
ct at minimal cost. (C) 2001 Elsevier Science Ltd. All rights reserved.