Effects of porcine blood plasma on the emulsion stability, physicochemical characteristics and textural attributes of emulsified pork batter

Effects of porcine blood plasma on the emulsion stability, physicochemical characteristics and textural attributes of emulsified pork batter

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This study was conducted to determine the effects of addition of porcine blood plasma (PBP) to the emulsified pork batter as a click here substitute for the soy protein isolate (SPI) or sodium caseinate (SC) on the emulsion stability and physicochemical and textural properties of the emulsified pork batter.A total of 10 treatments were no addition and 0.5%, 1.

0%, and 1.5% addition with each of SPI, SC, and PBP.The moisture and fat losses of the pork emulsion replica beach walk candle after cooking decreased with increasing percentage of any of SPI, SC, and PBP (p 0.

05), except for greater gumminess and chewiness for the PBP treatment than for SC.The present results indicate that PBP is comparable or even superior to SPI or SC in its emulsion-stabilizing effect and therefore could be used a substitute for the latter as a non-protein ingredient of pork emulsion batter.