title: Effects of the addition of blood plasma proteins on physico-chemical properties of emulsion-type pork sausage during cold storage.
abstract: BACKGROUND
  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.
  
  
  RESULTS
  The emulsion-type pork sausages with plasma powders had higher pH than the other treatments during week 5, and higher shear force than the control (P < 0.05). The lightness values of the sausages with plasma powders were lower than the other treatments, whereas the redness and yellowness values were similar with those of the others. The sausages with plasma powders (cattle plasma powder and commercial pig plasma powder) had respectively increased texture properties. In the sensory evaluation, all proteins did not have significant impact on sensory of pork sausages.
  
  
  CONCLUSIONS
  The results confirmed that plasma protein powders can be considered as a binder for the production of excellent meat products compared to other binders. © 2017 Society of Chemical Industry.
authors.affiliation: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
authors.forename: Sungho
authors.initials: S
authors.lastname: Kim
authors.affiliation: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
authors.forename: Sangkeun
authors.initials: S
authors.lastname: Jin
authors.affiliation: Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
authors.forename: Jungseok
authors.initials: J
authors.lastname: Choi
mesh_terms: D000818:Animals; D001798:Blood Proteins / Q000032:analysis*; D003080:Cold Temperature; D004655:Emulsions / Q000032:analysis; D005503:Food Additives / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D061353:Food Storage; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D013552:Swine; D013649:Taste
chemical_list: D001798:Blood Proteins; D004655:Emulsions; D005503:Food Additives
keywords: binder; emulsion-type pork sausages; plasma powder; texture properties