University of Basrah Doctoral Dissertation Examines the Use of Whey as an Alternative to Nitrates in Sausage
A doctoral dissertation at the College of Agriculture, University of Basrah, examined the use of liquid and dried whey as an alternative to chemical nitrates and its effects on improving the quality characteristics of fermented sausage.
The dissertation, submitted by researcher Noor Falah Mahdi, aimed to evaluate the effects of whey fortified with ascorbic acid on quality and microbiological characteristics, residual nitrite levels, and biogenic amines.
The study included three experiments involving the use of liquid and dried whey and the refrigerated and frozen storage of sausage samples.
The findings showed that whey is a promising alternative to nitrates and contributed to improving sausage quality while reducing oxidation indicators, residual nitrite, and biogenic amines, thereby supporting the production of higher-quality and safer food products for consumers.
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