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Paper Information

Journal:   IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL   SUMMER 2015 , Volume 11 , Number 3; Page(s) 260 To 272.
 
Paper: 

EFFECT OF WHEY PROTEIN PRODUCTS ON MICROBIOLOGICAL CHARACTERISTICS OF BUFFALO MEAT EMULSION SAUSAGE

 
 
Author(s):  BODPA ABDOLGAFOUR*, AHMAD SAGHIR
 
* DEPARTMENT OF POST HARVEST ENGINEERING AND TECHNOLOGY FACULTY OF AGRICULTRAL SCIENCE, ALIGARH MVSLIM UNIVERSITY, ALIGARH, INDIA
 
Abstract: 

Incorporation of whey protein products (WPPs) namely whey protein concentrate, 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 mould count, coliform count andSalmonella shigella count. Refrigerated Storage (0oC) significantly (p<0.05) increased total plate count, yeast and mould count, coliform count of emulsion sausages incorporated with different levels of whey protein concentrate, isolate and powder. The total plate count was found to be between 7.11- 7.39 log cfu/g, 6.74- 7.23 log cfu/g and 6.76-7.21 log cfu/g, yeast and mould count was found to be 3.34-3.86 log cfu/g, 3.45-3.57 log cfu/g and 3.58-3.95 log cfu/g on 25th day of storage for samples prepared with different levels (1, 2, 3 and 4%) of whey protein concentrate, isolate and whey protein powder respectively. After 25 days of refrigerated storage (0oC) total plate count and yeast and mould count of all samples were found to be in the safe limit (3.32 - 3.93 log cfu/g).
Coliform count were detected in emulsion sausages samples and it was found to be in the range of 2.06-2.34 log cfu/g, 2.15-2.28 log cfu/g and 2.08-2.22 log cfu/g in emulsion sausages incorporated with whey protein concentrate, isolate and powder respectively after 15 days of storage. In final stage of storage, coliform count was found to be in the range of 2.16-2.54 log cfu/g, 2.30-2.41 and 2.30-2.43.
Salmonella shigella was not detected in all samples of emulsion sausages at all during refrigerated storage at 0oC for 25 days.

 
Keyword(s): WHEY PROTEIN PRODUCTS, BUFFALO MEAT, EMULSION SAUSAGE, MICROBIOLOGICAL CHARACTERISTICS
 
 
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APA: Copy

BODPA, A., & AHMAD, S. (2015). EFFECT OF WHEY PROTEIN PRODUCTS ON MICROBIOLOGICAL CHARACTERISTICS OF BUFFALO MEAT EMULSION SAUSAGE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(3), 260-272. https://www.sid.ir/en/journal/ViewPaper.aspx?id=511562



Vancouver: Copy

BODPA ABDOLGAFOUR, AHMAD SAGHIR. EFFECT OF WHEY PROTEIN PRODUCTS ON MICROBIOLOGICAL CHARACTERISTICS OF BUFFALO MEAT EMULSION SAUSAGE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL. 2015 [cited 2021July29];11(3):260-272. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=511562



IEEE: Copy

BODPA, A., AHMAD, S., 2015. EFFECT OF WHEY PROTEIN PRODUCTS ON MICROBIOLOGICAL CHARACTERISTICS OF BUFFALO MEAT EMULSION SAUSAGE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, [online] 11(3), pp.260-272. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=511562.



 
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