Incorporation of Blood Proteins into Sausage

Abstract

The possibility of introducing beef plasma and decolorized globin proteins as ingredients in meat emulsions of cooked sausages was evaluated. The emulsifying capacity (EC) of plasma proteins was similar to that of meat, but globin proteins showed significantly lower EC values. The latter could be enhanced when plasma proteins were added in proportions ranging from 10 to 65%. Combinations of meat, plasma and globin proteins, containing up to 20% blood proteins, yielded acceptable EC values. These values were affected by the fat content of the meat in the emulsions and especially by the total content of proteins. Up to 12% of plasma protein 'and different combinations of plasma:globin proteins, containing up to 5% of the latter (12% of total protein replaced), was used in the preparation of cooked sausages. This yielded an acceptable product as ranked by a sensory panel.

Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing

“…Thus, whole blood often is separated into the plasma and cellular fractions by centrifugation (Tybor and others 1973;Tybor and others 1975) (see next section). While this can give a plasma fraction with important functional proteins, many proteins and iron are present in the cellular fraction that is more difficult to use due to problems such as unpleasant flavors and unwanted color (Caldironi and Ockerman 1982). Once plasma, serum, or red cells are obtained, they need to be frozen or dried to preserve quality and safety.…”

Plasma Darah dalam Makanan daripada Perspektif Islam dan Sains

“…Protein darah didapati mempunyai ciri pengemulsi yang setanding dan boleh menggantikan kasein (Ofori & Hsieh 2012). Malah plasma darah dilaporkan mempunyai kapasiti pengemulsi lebih baik daripada globin darah terutamanya dalam pemprosesan sosej (Caldironi & Ockerman 1982).…”

The Use of Blood and Derived Products as Food Additives

“…All the blood proteins (globin, BSA, hemoglobin) have been shown to be better emulsifiers than egg (ovalbumin), which is generally considered to have good emulsifying properties. However, plasma is reported to have better emulsifying capacity than globin when incorporated into sausages and it can be incorporated into meat products at higher inclusion levels than globin without jeopardizing the visual appeal of the product because the decolorized product retains a reddish hue that is transferred to the final product [50].…”