Effects of the addition of blood plasma proteins on physico-chemical properties of emulsion-type pork sausage during cold storage.

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Abstract

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.

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Journal

Journal ID (iso-abbrev): J Sci Food Agric

Title: Journal of the science of food and agriculture

Publisher: Wiley

ISSN (Electronic): 1097-0010

ISSN (Print): 0022-5142

Publication date (Electronic): Oct 2017

Volume: 97

Issue: 13

Affiliations

[1 ] Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.

[2 ] Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.

Article

DOI: 10.1002/jsfa.8315

PubMed ID: 28304094

SO-VID: 7c72221f-d572-4db2-a5eb-4639f840877d

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Keywords: binder,emulsion-type pork sausages,plasma powder,texture properties

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Keywords: binder, emulsion-type pork sausages, plasma powder, texture properties

Effects of the addition of blood plasma proteins on physico-chemical properties of emulsion-type pork sausage during cold storage.

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Renewable Energy - Storage

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