A study on whey protein supplementation to improve emulsion sausage quality

Abstract

Emulsion sausages are one of the most popular meat product groups in the world because of their delicious taste, nutritional value, and firm and elastic texture, which is very favourable. In Vietnam, the emulsion sausage product line currently occupies the most popular market share in the meat product group and is mainly produced by big companies such as Duc Viet, CP, Dabaco, Mavin, etc. The quality of this product is determined by many factors. Therefore, this study investigated the effect of whey protein supplementation on the quality of sausage emulsion to improve the structure, color, and stability, and provided suitable technology parameters (heating mode and store condition).