Functional property of stored dried porcine plasma powders and its effect on sausage quality
1996
Jantawat, Pantipa (Chulalongkorn Univ., Bangkok, Thailand. Faculty of Science. Dept. of Food Technology) | Chinprahast, Ninnart | Kristavee, Duangrutai
Storage of vacuum-dried, spray-dried and freeze-dried porcine plasma powders for 12 weeks at 27 - 30 degree C resulted in increase in moisture content and decrease in solubility. Water-holding capacity (WHC), emulsion stability (ES), emulsion capacity (EC) and total plate count (TPC) of the three plasma samples did not change during storage. After 12 weeks' storage, an equivalent of 1.4 percent (by meat weight) of the powdered samples and two commercial binders, containing sodium caseinate and isolated soy protein, were used to make emulsion sausages. The sausages containing freeze-dried plasma powder had the lowest cooking loss and cutting force. Sensory qualites of sausages prepared with the three plasma samples were comparable to those containing sodium caseinate and isolated soy protein.
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