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Titolo:
Utilization of serum protein isolate from buffalo blood in buffalo meat sausages
Autore:
Mandal, PK; Rao, VK; Kowale, BN; Pal, UK;
Indirizzi:
Indian Vet Res Inst, Div Livestock Prod Technol, Izatnagar 243122, Uttar Pradesh, India Indian Vet Res Inst Izatnagar Uttar Pradesh India 243122 r Pradesh, India
Titolo Testata:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
fascicolo: 5, volume: 37, anno: 2000,
pagine: 484 - 487
SICI:
0022-1155(200009/10)37:5<484:UOSPIF>2.0.ZU;2-W
Fonte:
ISI
Lingua:
ENG
Soggetto:
FUNCTIONAL-PROPERTIES; BOVINE BLOOD; PLASMA; DENATURATION; PRODUCTS;
Keywords:
buffalo blood; serum protein isolate; utilization; buffalo meat; sausages; quality;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
20
Recensione:
Indirizzi per estratti:
Indirizzo: Rao, VK Rajiv Gandhi Coll Vet & Anim Sci, Dept LPT, Pondicherry 605009, India Rajiv Gandhi Coll Vet & Anim Sci Pondicherry India 605009 India
Citazione:
P.K. Mandal et al., "Utilization of serum protein isolate from buffalo blood in buffalo meat sausages", J FD SCI M, 37(5), 2000, pp. 484-487

Abstract

Buffalo blood was collected from a local slaughterhouse and defibrinated. Serum was separated using a cream separator. Serum proteins were isolated by precipitation with chilled acetone at different pH and temperature regimes. A pH of 3.0 and a temperature range of 25-30 degreesC were found to be ideal for the preparation of serum protein isolate (SPI). The physico-chemical, functional and microbiological properties of SPI were determined. Buffalo meat sausages were prepared by replacing meat at 0, 3, 6 and 9% with SPI. The physico-chemical properties viz., emulsion stability, pH, cooking yield and shear force value increased significantly (P<0.05). Replacement of lean meat had significant (P<0.05) effects on proximate composition. The sensory attributes were also significantly affected but remained 'good' to 'very good' upto a level of 9% SPI. Results from this study indicated that meat could be replaced up to 9% with SPI in sausage formulations without adversely affecting quality.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 28/11/20 alle ore 15:48:01