The influence of different stabilizers and conservation methods on the yield, composition, and functional properties of pig blood plasma proteins
1995
Radovanovic, R. | Cavoski, D. | Perunovic, M. | Bojovic, P. (Poljoprivredni fakultet, Beograd (Yugoslavia))
Research results show that during 75 sec. interval of bleeding, collected blood average share is 3.44 of pre-slaughtering weight of pigs. Observed factors (sex, rest, weight) have significant influence on intensity and dynamics of pig bleeding. Yield, chemical and technological properties of raw plasma depend on type, solution concentration and added quantity of stabilizer. Blood plasma shows an excellent solubility at each tested pH and NaCl conc., whereas water adsorption ability is poor. Blood plasma demonstrates very acceptable emulsifying properties. Weight losses in thermally treated frankfurters were somewhat higher in frankfurters with raw plasma, compared to frankfurters with ultrafiltrated plasma and dried plasma. Frankfurters with raw plasma were of the best quality, while frankfurters with dried plasma had higher strength and lighter colour.
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