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Effects of the addition of blood plasma proteins on physico‐chemical properties of emulsion‐type pork sausage during cold storage
Author(s) -
Kim Sungho,
Jin Sangkeun,
Choi Jungseok
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8315
Subject(s) - stabiliser , emulsion , chemistry , food science , albumin , blood proteins , globulin , chromatography , biochemistry , biology , immunology
BACKGROUND Most slaughter blood is discarded, resulting in problems related to costs for wastewater disposal and environmental pollution. However, animal blood contains various proteins such as albumin, globulin and globin and can be used as a natural emulsifier, stabiliser and colour additive. Thus, this study was carried out to investigate the effect of blood plasma proteins on the physico‐chemical properties of emulsion‐type pork sausages stored at 4°C over 5 weeks. RESULTS The emulsion‐type pork sausages with plasma powders had higher pH than the other treatments during week 5, and higher shear force than the control ( P < 0.05). The lightness values of the sausages with plasma powders were lower than the other treatments, whereas the redness and yellowness values were similar with those of the others. The sausages with plasma powders (cattle plasma powder and commercial pig plasma powder) had respectively increased texture properties. In the sensory evaluation, all proteins did not have significant impact on sensory of pork sausages. CONCLUSION The results confirmed that plasma protein powders can be considered as a binder for the production of excellent meat products compared to other binders. © 2017 Society of Chemical Industry