Effect of Chicken Blood and Plasma Powder on Qualities of Emulsion Sausage

Abstract

Chicken blood and plasma were dried by using microwave vacuum dryer. Plasma powder whichdemonstrated slightly better functional property had solubility, water holding capacity, oil holding capacity,emulsion capacity and emulsion stability of 84.73%, 28.67 g H₂O/g protein, 2.09 g oil/g protein, 271.0 ml and 31.5 min., respectively, while blood powder possessed 80.43%, 25.76 g H₂O/g protein, 1.96 g oil/g protein,254.50 ml and 25.35 min., respectively. Chicken blood and plasma powder were then added in emulsion sausagesat the concentrations of 0.5, 1 and 1.5% by meat weight for blood powder and of 2, 4 and 6% by meat weight forplasma powder. The results showed that blood and plasma powder could decrease weight loss during cooking,increase yield and improve color and texture of emulsion sausage. However, the amount of blood powder andplasma powder at 1% and 2%, respectively, were recommended since these concentrations gave the sausages withthe highest yield and acceptability. The sausages packed in co-extruded nylon and polyethylene bags were storedat 4 ^oC for 16 days. The results revealed that their firmness decreased but the red color (a*) increased while TBAcontent of the sample remained constant. Microbiological test showed that Samonella sp., Staphylococcus aureus,Coliform, Clostridium perfringens and total plate count of the sample were within the standard limit.

Keywords : Emulsion Sausage / Chicken Blood Powder / Plasma Powder