An attempt was made to increase the utility of frozen blood plasma in sausage processing by using it as a substitute for ice water. The results obtained were summarized as follows ;
1. pH and gel strength of frozen blood plasma was not changed during...
An attempt was made to increase the utility of frozen blood plasma in sausage processing by using it as a substitute for ice water. The results obtained were summarized as follows ;
1. pH and gel strength of frozen blood plasma was not changed during storage in -25℃ for 2 month.
2. Crude protein content of sausage containing frozen blood plasma were higher than that of control. But moisture and crude fat content were about same.
3. When 50% of ice water was substituted with frozen blood plasma, textural properties and sensory score were improved.