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Milk Proteins Affect Yield and Sensory Quality of Cooked Sausages
Author(s) -
ELLEKJÆR MARIT RISBERG,
NÆS TORMOD,
BAARDSETH PERNILLE
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb13181.x
Subject(s) - food science , skimmed milk , chemistry , ingredient , whey protein , sodium caseinate , milk protein
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.