title: Evaluation of plasma and plasma-alginate fibres for use in sausages.
abstract: Fresh beef sausages were made in which 0,20 or 40% of the meat protein was replaced by protein from bovine blood plasma in order to determine the effect this had on stability, shrinkage, texture, juiciness, flavour, colour and general acceptability. Both the plasma proteins as isolated, and after spinning into fibres, were examined. Sausages in which 20 or 40% of the meat protein had been replaced by plasma-alginate fibres were preferred less than those made at the same levels of replacement using plasma protein as isolated, taste panel members disliking their flavour and colour. On the other hand, sausages incorporating plasma-alginate fibres were drier than those containing corresponding replacement levels of plasma protein as isolated, and their texture was preferred.
authors: Food Science Laboratories, Department of Applied Biochemistry and Nutrition, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics. LE12 5RD, Great Britain.
authors: O
authors: O
authors: Rusig