Addition effects of bovine blood globin and sodium caseinate on the quality characteristics of raw and cooked ham pate
2003
Silva, J.G. | Morais, H.A. | Oliveira, A.L. | Silvestre, M.P.C.
The incorporation of 3% globin bovine extracted by the acidified acetone (AG) and carboxymethylcellulose (CG) methods as replacer for sodium caseinate (CA) in ham pate was evaluated. The raw pate batter was evaluated for salt-soluble protein content (SSP), water holding capacity (WHC) and raw batter stability (RBS). The results of CG were similar to those of CA, having both improved two of the three paramaters studied, and AG was the most deleterious, having decreased SSP, WHC and RBS. Only the AG incorporation had unfavorable effects on the cooked ham pate, decreasing the pH and increasing the thiobarbituric acid reactive substances (TBARS) over the storage period (0-45 days). The results suggest CG as the best replacer for CA as the emulsifying agent for ham pate.
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