Milk Proteins Affect Yield and Sensory Quality of Cooked Sausages |
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Authors: | MARIT RISBERG ELLEKJÆR TORMOD NÆS PERNILLE BAARDSETH |
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Affiliation: | The authors are affiliated with MATFORSK Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway. |
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Abstract: | Sausages were produced with seven different mixtures with skim milk powder, sodium caseinate and whey protein (1.5, 3, 5%) according to a simplex-centroid design, where the proportion of each ingredient varied from 0 to 100%. Principal component analysis (PCA) identified that sausages with 1.5% milk protein were most similar in sensory quality to the controls and had minimum cooking loss. PCA was effective to reduce the number of attributes to five to describe the main variation among the 1.5% milk protein sausages. A mixture of 1:1 blend of skim milk powder and whey protein resulted in the product with lowest cooking loss. |
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Keywords: | sausages sensory milk proteins casein whey |
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