Master’s Thesis at the University of Basrah Explores the Effect of Dried Egg White on Sausage Improvement
A master's thesis at the College of Agriculture, University of Basrah, examined the impact of dried egg white and lysozyme enzyme on enhancing some quality characteristics of sausage.
The research, presented by Haider Kareem Kazim, aimed to determine the importance of dried egg’s white as an antioxidant, a bacterial inhibitor of protein and fat breakdown, its potential to lower cholesterol values in the product, and extend refrigeration shelf life.
The thesis included assessing the qualitative and sensory attributes of beef sausage by measuring oxidation indicators and physical characteristics.
The study concluded that dried egg’s white acts as an antibacterial and antioxidant, leading to a reduction in volatile fatty acids and lower cholesterol values in the product.
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