Porcine plasma as polyphosphate and caseinate replacer in frankfurters
作者： Sònia Hurtado , Elena Saguer , Mònica Toldrà , Dolors Parés , Carmen Carretero
DOI: 10.1016/J.MEATSCI.2011.10.004
关键词:
摘要: The aim was to replace polyphosphate and caseinate by porcine blood plasma as functional ingredients in frankfurters. Three trials, each consisting of one control, formulated with tripolyphosphate, test, plasma, were carried out a pilot plant. frankfurters compared their respective controls determining the composition, water holding capacity, cooking losses, internal colour, texture, microstructure, sensorial characteristics, overall acceptance. No significant differences found proximate analysis, WHC, losses. Texture not affected replacement, according both instrumental measurements. Nevertheless, panellists detected presence animal taste odour plasma-containing sausages. Despite this, acceptance scored 6.3 10 maximum scale, so could be considered an interesting alternative produce healthier cheaper
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