Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage.

@article{Shon2008EffectOW,
  title={Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage.},
  author={J Shon and Koo Bok Chin},
  journal={Journal of food science},
  year={2008},
  volume={73 6},
  pages={C469-75}
}
Whey protein-based edible coating was used to reduce oxidative degradation and microbial growth of low-fat sausages (LFSs) stored at 4 degrees C for 8 wk, under aerobic package. Whey protein coating reduced (P<0.05) thiobarbituric acid-reactive substances (TBARS) and peroxide value (PV) formation compared to control sausages. The percent inhibition of TBARS and PV for whey protein-coated sausages, compared to the control, was 31.3% and 27.1%, respectively. The ability of the whey protein… CONTINUE READING