Bovine Blood Constituents as Fat Replacers in Ham Pâté

Fabiana Ribeiro Viana¹, Carolina Schaper Bizzotto¹, Disney Ribeiro Dias², Afonso L. Oliveira³ and Marialice Pinto Coelho Silvestre¹*

¹Departamento de Alimentos, Faculdade de Farmácia, UFMG, Av. Olegário Maciel, 2360 – CEP 30180-112, Belo Horizonte, MG, Brazil
²Centro Universitário de Lavras – UNILAVRAS, Lavras, MG, Brasil
³Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, UFMG, Belo Horizonte, MG, Brazil
³Departamento de Alimentos, Faculdade de Farmácia, UFMG, Belo Horizonte, MG, Brazil

Article history:
Received: September 18, 2003
Accepted: February 16, 2004

Key words:
bovine blood, fat replacer, ham pâté, salt-soluble proteins, binding properties

Summary:
Some tests were carried out in this work with the aim of evaluating a partial replacement of fat in the raw batter of ham pâté by using bovine blood constituents, such as globin (GL), plasma (PL) or 1:1 globin and plasma (GP). Plasma was separated from red cells by blood centrifugation, and globin was extracted by the carboxymethylcellulose method. The salt-soluble protein content (SSP) and the binding properties including water holding capacity (WHC) and raw batter stability (RBS) were estimated. The results indicated that among the 3 treatments studied, the use of globin showed to be a little more advantageous for the quality of the raw batter of ham pâté, since its incorporation as fat replacer led to an increase in RBS but no change of SSP was observed.

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