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Egg-Based Sausage Development Study by Nikita Kerkar is a document available to read on EtoBox.

What is Egg-Based Sausage Development Study about?

The document summarizes research conducted to develop an egg-based sausage as an alternative to meat-based sausages. Various formulations were tested to determine the optimal combination of egg powders, water, vegetable oil, salt, spices and additives. Sensory evaluation identified that a formulation with 16.5% whole egg powder and 3.5% egg white powder was most acceptable. Microbiological and chemical analyses found the product to be safe for 60 days of refrigerated storage without preservatives. The resea

Author

Nikita Kerkar

Language

EN