Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type sausages

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.