Bovine Blood Constituents as Fat Replacers in Ham PâtéReportar como inadecuado

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Food Technology and Biotechnology, Vol.42 No.1 March 2004. -

Some tests were carried out in this work with the aim of evaluating a partial replacement of fat in the raw batter of ham pâté by using bovine blood constituents, such as globin GL, plasma PL or 1:1 globin and plasma GP. Plasma was separated from red cells by blood centrifugation, and globin was extracted by the carboxymethylcellulose method. The salt-soluble protein content SSP and the binding properties including water holding capacity WHC and raw batter stability RBS were estimated. The results indicated that among the 3 treatments studied, the use of globin showed to be a little more advantageous for the quality of the raw batter of ham pâté, since its incorporation as fat replacer led to an increase in RBS but no change of SSP was observed.

bovine blood; fat replacer; ham pâté; salt-soluble proteins; binding properties

Autor: Fabiana Ribeiro Viana - ; Departamento de Alimentos, Faculdade de Farmácia, UFMG, Av. Olegário Maciel, 2360 – CEP 30180-112,



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