Abstract
Dye and proteins recovered from broiler blood were used in the formulation of chicken sausages in substitution of soy proteins and synthetic dyes. Three formulations of chicken sausages were prepared: standard, liquid plasma, and freeze-dried plasma. The application of protein and blood dye in the formulation of sausages and sensory analysis followed the Brazilian legislation. Physicochemical, microbiological and sensory attributes of sausages were evaluated during 60. All the formulations met the physicochemical and microbiological requirements. Considering the sensory analysis, sausages prepared using freeze-dried plasma presented significant difference from the standard sausage. There was no significant difference in the acceptance between the standard and liquid plasma sausages. Therefore, the use of such byproducts can add value to meat products without any adverse effect consumers acceptability.
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The authors thank the National Council for Scientific and Technological Development (CNPq), Coordination for the Improvement of Higher Education Personnel (CAPES) and Research Support Foundation of the State of Rio Grande do Sul (FAPERGS) for the financial support and scholarships.
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Oro, C.E.D., Rigo, D., Gaio, I. et al. Formulation of chicken sausages with broiler blood proteins and dye. J Food Sci Technol 55, 4694–4699 (2018). https://doi.org/10.1007/s13197-018-3403-8
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DOI: https://doi.org/10.1007/s13197-018-3403-8