Resumo

ISAZA RENGIFO, Jéssica M et al. Production and functional properties of hydrated bovine plasma in salami type sausages. Rev Colom Cienc Pecua [online]. 2010, vol.23, n.2, pp.199-206. ISSN 0120-0690.

The plasma obtained from blood of some animals such as bovines, is used in various countries in human nourishment, incorporated in foods as a protein source of low cost. This paper presents the results of research into the development of a type sausage stuffed chicken, containing bovine blood plasma. Five trials were conducted; hydrated bovine plasma (HBP) by replacing the 10 and 20% of chicken protein, beef commercial plasma (BCP) by replacing the 10 and 20% of protein and control. bromatological, yield, texture, sensory and microbiological analysis were made. Bromatological analysis shows significant differences between treatments (p<0.05), showing the best performance the sausage made with 10% HBP. The lowest losses were determined for the sausage prepared with 20% HBP. The instrumental and sensory analysis showed that the best behavior and sensory attributes were for the sausage made with 10% HBP. The results of microbiological analysis showed that levels of certain microorganisms are within the standards for cooked meat products.

Palavras-chave : functional properties; meat chicken; sausage, shelf-life.

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