A doctoral dissertation at the College of Agriculture, University of Basra, explored the use of liquid and dry whey as a substitute for chemical nitrates to improve the characteristics of fermented sausage.

The dissertation, submitted by researcher Noor Falah Mahdi, aimed to evaluate the effect of whey enriched with ascorbic acid on the qualitative and microbial characteristics, residual nitrite, and bioamines of the sausage.

The study included three experiments. The first experiment involved using liquid whey in five treatments, and the second in six treatments using dry whey, with sausage samples kept refrigerated for 21 days. The third experiment involved selecting the two best treatments and freezing them for 90 days.

The results of the study showed that liquid and dry whey are good alternatives to nitrates and contribute to improving sausage quality and reducing oxidation, nitrite, and bioamine levels.

Media and Government Communication Division/College of Agriculture