Journal Article 119-81 by the Ohio Agricultural Research and Development Center, Wooster, OH 44691.

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.