Addition effects of bovine blood globin and sodium caseinate on the quality characteristics of raw and cooked ham pâté.

Silva, Janaína G; Morais, Harriman A; Oliveira, Afonso L; Silvestre, Marialice P C

Silva, Janaína G; Morais, Harriman A; Oliveira, Afonso L; Silvestre, Marialice P C.

Afiliação

Silva JG; Faculdade de Farmácia, Universidade Federal de Minas Gerais, Lab. Bromatologia-Departamento de Alimentos, Av. Olegário Maciel, 2360-Lourdes, 30180-112-Belo Horizonte, MG, Brazil.

Meat Sci ; 63(2): 177-84, 2003 Feb.

Article em En | MEDLINE | ID: mdl-22062177

RESUMO

The incorporation of 3% globin bovine extracted by the acidified acetone (AG) and carboxymethylcellulose (CG) methods as replacer for sodium caseinate (CA) in ham pâté was evaluated. The raw pâté batter was evaluated for salt-soluble protein content (SSP), water holding capacity (WHC) and raw batter stability (RBS). The results of CG were similar to those of CA, having both improved two of the three paramaters studied, and AG was the most deleterious, having decreased SSP, WHC and RBS. Only the AG incorporation had unfavorable effects on the cooked ham pâté, decreasing the pH and increasing the thiobarbituric acid reactive substances (TBARS) over the storage period (0-45 days). The results suggest CG as the best replacer for CA as the emulsifying agent for ham pâté.

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Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Meat Sci Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2003 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido

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