Preparation and application of blood proteins in frankfurter sausages
1996
Annop Dachaphun
Study of optimum drying condition of whole blood concentrate (WBC) and plasma concentrate (PSC) by vacuum drying at 70-80 deg C and spray drying at 180 deg C were found that drying method affected properties of protein. The spray dried WBC and PSC had fine powder, low bulk density, light color either better water holding and oil binding capacities and emulsifying property than vacuum dried products but lower in water holding and oil binding capacities than isolated soy protein (ISP). Addition of 0.5, 1.0 and 1.5 percent of WBC and 1.0, 2.0 and 3.0 percent PSC in frankfurter resulted in decreasing water loss and weight loss during cooking, with higher yield, improved color quality and shear force when compared with 2.0 percent ISP added frankfurter. Sausages added with 0.5 percent WBC and 1 percent PSC were the most acceptable samples. The results of storage WBC and PSC at room temperature for 2 months showed higher in moisture content and water holding capacity while solubility and amulsifying were decreased.
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