title: Porcine plasma as polyphosphate and caseinate replacer in frankfurters.
abstract: 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 caseinate and tripolyphosphate, and one test, formulated with plasma, were carried out in a pilot plant. The frankfurters with plasma were compared to their respective controls by determining the composition, water holding capacity, cooking losses, internal colour, texture, microstructure, sensorial characteristics, and overall acceptance. No significant differences were found in proximate analysis, WHC, and cooking losses. Texture was not affected by the replacement, according to both sensorial and instrumental measurements. Nevertheless, the panellists detected the presence of animal taste and odour in plasma-containing sausages. Despite this, their overall acceptance was scored as 6.3 in a 10 maximum scale, so plasma could be considered as an interesting alternative to produce healthier and cheaper frankfurters.
authors: Research Unit Muscle Biology and Growth, FBN Leibniz Institute for Farm Animal Biology, Wilhelm-Stahl-Allee 2, 18196 Dummerstorf, Germany.
authors: Sònia
authors: S
authors: Hurtado
authors: Elena
authors: E
authors: Saguer
authors: Mònica
authors: M
authors: Toldrà
authors: Dolors
authors: D
authors: Parés
authors: Carmen
authors: C
authors: Carretero
mesh_terms: D000818:Animals; D002364:Caseins / Q000378:metabolism*; D003116:Color; D003258:Consumer Behavior; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D008461:Meat Products; D009812:Odorants; D010949:Plasma / Q000737:chemistry*; D011122:Polyphosphates / Q000378:metabolism*; D013552:Swine; D013649:Taste
chemical_list: D002364:Caseins; D011122:Polyphosphates; C005692:triphosphoric acid