The influence of native blood plasma on the properties and shelf life of fresh red sausages
1995
Petrovic, Lj. | Rede, R. | Dzinic, N. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Proteins of the native blood plasma were used for the partial or total replacement of soybean meal or TSP (textured soybean proteins) proteins as the emulsifier. 3 experimental groups of sausages were formed: O1 - 100 plasma, O2 - 50 plasma : 50 soybean meal, O3 - 50 plasma : 25 soybean meal : 25 TSP, as well as the control group (C) - 50 soybean meal : 50 TSP. The proteins of the conventional emulsifier (soybean meal and TSP) cannot be in 100 replaced by native blood plasma proteins, due to the low protein content of the plasma and poor sausage quality. However, the 50 replacement of emulsifier proteins with blood plasma proteins (O3 group) resulted in product having satisfactory consistency and very good sensory characteristics. The stabillity of the products was quite satisfactory in all experimental groups, disregarding the amount of added blood plasma.
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