Applicability of demineralized milk whey powder in cooked sausage production

Abstract

Demineralized whey powder was added to test samples at the stage of processing forcemeat in the meat mixer cutter. The product met the requirements of regulatory documents for organoleptic, physical, and chemical properties and had good commercial properties. The samples had a pleasant taste, appearance, and color and were tender with a succulent consistency. The consistency of the product remained monolithic, while its succulence and tenderness increased. However, the addition of 15% demineralized whey powder to the forcemeat resulted in excessive softening of the consistency, the appearance of fat pockets, a noticeable decrease in the meat taste of the product, and the appearance of a slightly sour taste and smell of the finished product. The introduction of demineralized whey powder into the forcemeat resulted in an increase in the relative content of nitric oxide pigments and in a reduction of residual sodium nitrite in the cooked sausage.

Keywords

• milk whey
• sausage production
• organoleptic evaluation