Oro Carolina E D, Rigo Diane, Gaio Iloir, Valduga Eunice, Paliga Marshall, Silva Marceli F, Vedovatto Felipe, Zabot Giovani L, Tres Marcus V
Department of Food Engineering, Integrated Regional University (URI Erechim), Sete de Setembro Av., 1621, Erechim, RS 99709-910 Brazil.
2Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), 1040, Sete de Setembro St., Center DC, Cachoeira do Sul, RS 96508-010 Brazil.
J Food Sci Technol. 2018 Nov;55(11):4694-4699. doi: 10.1007/s13197-018-3403-8. Epub 2018 Sep 5.
Dye and proteins recovered from broiler blood were used in the formulation of chicken sausages in substitution of soy proteins and synthetic dyes. Three formulations of chicken sausages were prepared: standard, liquid plasma, and freeze-dried plasma. The application of protein and blood dye in the formulation of sausages and sensory analysis followed the Brazilian legislation. Physicochemical, microbiological and sensory attributes of sausages were evaluated during 60. All the formulations met the physicochemical and microbiological requirements. Considering the sensory analysis, sausages prepared using freeze-dried plasma presented significant difference from the standard sausage. There was no significant difference in the acceptance between the standard and liquid plasma sausages. Therefore, the use of such byproducts can add value to meat products without any adverse effect consumers acceptability.
从肉鸡血液中回收的染料和蛋白质被用于鸡肉香肠的配方中，以替代大豆蛋白和合成染料。制备了三种鸡肉香肠配方：标准配方、液态血浆配方和冻干血浆配方。香肠配方中蛋白质和血液染料的应用以及感官分析均遵循巴西法规。在60天内对香肠的理化、微生物和感官特性进行了评估。所有配方均符合理化和微生物要求。考虑到感官分析，使用冻干血浆制备的香肠与标准香肠存在显著差异。标准香肠和液态血浆香肠在可接受性方面没有显著差异。因此，使用此类副产品可以增加肉类产品的价值，而不会对消费者的可接受性产生任何不利影响。
