Uso de plasma sanguíneo porcino en productos cárnicos emulsificados cocidos para mejorar la retención de agua

Abstract

In the present thesis work, the effect of incorporating porcine blood plasma in sausages with different concentrations of porcine plasma (1%, 3% and 5%) was investigated, evaluating its water retention capacity, yield and changes in its physicochemical composition by means of bromatological analysis, determining the content of proteins, fats, moisture, ash and pH. In parallel, a sensory analysis was carried out based on descriptors such as colour, smoky odour, pork aroma, flavour, hardness, juiciness, cohesiveness and chewiness, as well as the general acceptability of the products. The results indicated that the incorporation of porcine blood plasma significantly improved (p<0.05) the water holding capacity of the sausage, reducing mass losses and improving the yield of the finished product. The sausage containing 5% blood plasma exhibited the highest water retention capacity. Sensory analysis showed that the sausage without plasma (standard) was the most acceptable. The bromatological results indicate that the best performing sample complies with the standards for cooked meat products.