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

2020 ◽  
Author(s):  
Sangkeun Jin ◽  
Jungseok Choi
Keyword(s):  
Blood Plasma ◽  
Emulsion Stability ◽  
Physicochemical Characteristics ◽  
Porcine Blood ◽  
Textural Attributes

scholarly journals Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

2015 ◽  
Vol 68 (1) ◽  
pp. 7487-7496 ◽  
Author(s):  
Piedad Margarita Montero Castillo ◽  
Yesid Alejandro Marrugo Ligardo ◽  
Lesbia Cristina Julio González
Keyword(s):  
Amino Acid ◽  
Blood Plasma ◽  
Protein Content ◽  
Protein Quality ◽  
Amino Acid Profile ◽  
Food Sources ◽  
In Vitro Digestibility ◽  
Porcine Blood ◽  
Bovine Plasma

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

Functional Properties of Heat Induced Gels from Liquid and Spray-Dried Porcine Blood Plasma as Influenced by pH

2006 ◽  
Vol 63 (6) ◽  
pp. 958-961 ◽  
Author(s):  
D. Parés ◽  
E. Saguer ◽  
J. Saurina ◽  
J. J. Suñol ◽  
C. Carretero
Keyword(s):  
Blood Plasma ◽  
Functional Properties ◽  
Porcine Blood ◽  
Spray Dried

Heat-induced gelation of porcine blood plasma proteins as affected by pH

Meat Science ◽  
2007 ◽  
Vol 76 (2) ◽  
pp. 216-225 ◽  
Author(s):  
Eduard Dàvila ◽  
Dolors Parés ◽  
Gérard Cuvelier ◽  
Perla Relkin
Keyword(s):  
Blood Plasma ◽  
Plasma Proteins ◽  
Porcine Blood ◽  
Blood Plasma Proteins
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