The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder

Author: Engy F. Zaki

ijeab doi crossref DOI: 10.22161/ijeab/2.5.27

Keyword: Camel sausage; Whey protein; Quality characteristics.

Abstract: In this study camel sausage was formulated with different levels (1, 2, 3 and 4%) of whey protein powder (WPP). Raw and cooked sausage samples were evaluated for physical properties, cooking measurements, shrinkage, color parameters, emulsion capacity (EC) and emulsion stability (ES) and sensory attributes. Using whey protein powder increased pH value, moisture retention, emulsion capacity and emulsion stability while, the cooking loss and shrinkage were decreased. Camel sausages formulated with 4% whey protein powder (WPP) had higher emulsion stability and emulsion capacity, lower cooking loss, better color and more acceptable than other sausage samples. However addition of 4% whey protein powder can be improved the quality characteristics of camel sausages.

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Cite this Article:

MLA

Engy F. Zaki et al."The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878),vol 2, no. 5, 2017, pp.2481-2486 AI Publications doi:10.22161/ijeab/2.5.27

APA

Engy F. Zaki, P.(2017).The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).2(5), 2481-2486.10.22161/ijeab/2.5.27

Chicago

Engy F. Zaki, P.(2017).The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).2(5), pp.2481-2486.

Harvard

Engy F. Zaki. 2017."The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).2(5):2481-2486.Doi:10.22161/ijeab/2.5.27

IEEE

Engy F. Zaki."The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder", International Journal of Environment Agriculture and Biotechnology,vol.2,no. 5, pp.2481-2486,2017.

Bibtex

@article { engyf.zaki2017the,
title={The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder},
author={Engy F. Zaki , R},
journal={International Journal of Environment Agriculture and Biotechnology},
volume={2},
year= {2017} ,
}