Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study

The effect of plasma powder addition, with or without NaCl, to meat emulsion has been studied. The Raman spectroscopy and rheological characteristics of four model systems [plasma powder (PP), rehydrated plasma powder (PPW), meat emulsion (ME) and meat emulsion with addition of rehydrated plasma powder (MEPPW)] were evaluated. The MEPPW system showed the highest (p < 0.05) hardness, springiness and breaking force. A decrease (p < 0.05) in hardness and an increase (p < 0.05) in adhesiveness with the addition of NaCl were observed in the ME and MEPPW systems. The addition of PPW to meat emulsion (MEPPW system) produced a decrease of α-helix and an increase of turns and unordered structure (p < 0.05). A decrease in the 1450 cm−1 and 2935 cm−1 band intensities (related with hydrophobic interactions) associated to PPW addition to ME was observed. Correlations (p < 0.05) between meat protein structural changes and rheological properties of meat systems were found.