Efecto del plasma sanguíneo congelado como estabilizador de la emulsión en embutidos.

Abstract

The objective of this research was to collect information on meat products formulated with blood plasma to analyze the acceptability of the formulations and compare and discuss the results reported in the studies. Comparative tables were used to systematize the information. The investigations coincided that when using plasma, higher percentages of humidity can be obtained than products that do not have plasma, for instance, the sausage that with 10% plasma reached a humidity value of 69.2%, compared to the sausage without plasma that obtained 67.2% humidity. Research that evaluated the index of water retention capacity (ICRA) confirmed there were not significant differences between products with plasma and without plasma, thus the index of emulsion capacity (ICE) improved, which in the control mortadella was 2% and in mortadella with 40% plasma and 30% meat, 2.55% of ICE was achieved. Regarding the texture profile, it also improved in those products that have plasma compared to those that do not. The acceptability of the products formulated with plasma was not affected, obtaining values between 9 and 9.5 on a scale of 10, with the exception of the Frankfurt sausage that obtained 6.3 but it is worth mentioning that the sausage without plasma also obtained a low rating. In the same way, the performance improved in the plasma products, being in a range of 96.58 to 99.16%. In conclusion, the percentage of plasma recommended for sausages is 10%, due to the fact that it presents better characteristics of acceptability, texture profile, proximal analysis and performance at the same time, the other percentages presented good characteristics but none fit within all the parameters at the same time.