The production and microbial quality of fermented dry poultry sausage from thigh trims

Taib, Mohamad Aziz Bin (1990) The production and microbial quality of fermented dry poultry sausage from thigh trims. MSc(R) thesis, University of Glasgow.

Abstract

Fermented dry poultry sausage from chicken thigh trims was successfully produced with different levels of soy isolate. Sausage mixtures consisting of chopped thigh trims, salts, sugar, water and with or without soy isolate were blended with starter culture bacteria consisting of Lactobacillus pentosus (0.2 x 10.

• Item Type: Thesis (MSc(R))
• Qualification Level: Masters
• Additional Information: Research carried out at the Department of Poultry Science, The West of Scotland College, Auchincruive, Ayr.
• Keywords: Food science, sausages, fermented foods.
• Subjects: Q Science > QR Microbiology; S Agriculture > SF Animal culture
• Colleges/Schools: College of Science and Engineering
• Supervisor's Name: Smith, Mr. M.P.W.
• Date of Award: 1990
• Depositing User: Enlighten Team
• Unique ID: glathesis:1990-73572
• Copyright: Copyright of this thesis is held by the author.
• Date Deposited: 14 Jun 2019 08:56
• Last Modified: 17 Apr 2024 15:13
• Thesis DOI: 10.5525/gla.thesis.73572
• URI: https://theses.gla.ac.uk/id/eprint/73572