Kim Sungho, Jin Sangkeun, Choi Jungseok
Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
J Sci Food Agric. 2017 Oct;97(13):4501-4507. doi: 10.1002/jsfa.8315. Epub 2017 Apr 20.
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.
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.
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.
大多数屠宰血液被丢弃，这导致了与废水处理成本和环境污染相关的问题。然而，动物血液含有多种蛋白质，如白蛋白、球蛋白和珠蛋白，可用作天然乳化剂、稳定剂和色素添加剂。因此，本研究旨在探讨血浆蛋白对在4°C下储存5周的乳化型猪肉香肠理化性质的影响。
在第5周时，添加血浆粉的乳化型猪肉香肠的pH值高于其他处理组，剪切力也高于对照组（P<0.05）。添加血浆粉的香肠的亮度值低于其他处理组，而红色和黄色值与其他组相似。添加血浆粉（牛血浆粉和商业猪血浆粉）的香肠的质地特性分别有所提高。在感官评价中，所有蛋白质对猪肉香肠的感官均无显著影响。
结果证实，与其他粘合剂相比，血浆蛋白粉可被视为生产优质肉制品的粘合剂。©2017化学工业协会。
