Porcine plasma as polyphosphate and caseinate replacer in frankfurters

The aim was to replace polyphosphate and caseinate by porcine blood plasma as functional ingredients in frankfurters. Three trials, each consisting of one control, formulated with caseinate and tripolyphosphate, and one test, formulated with plasma, were carried out in a pilot plant. The frankfurters with plasma were compared to their respective controls by determining the composition, water holding capacity, cooking losses, internal colour, texture, microstructure, sensorial characteristics, and overall acceptance. No significant differences were found in proximate analysis, WHC, and cooking losses. Texture was not affected by the replacement, according to both sensorial and instrumental measurements. Nevertheless, the panellists detected the presence of animal taste and odour in plasma-containing sausages. Despite this, their overall acceptance was scored as 6.3 in a 10 maximum scale, so plasma could be considered as an interesting alternative to produce healthier and cheaper frankfurters.

► Porcine plasma has been successfully used as frankfurter functional ingredient. ► Polyphosphate and caseinate have been replaced by plasma in frankfurters production. ► Plasma-containing frankfurters composition did not differ from controls. ► Water holding capacity, microstructure and texture were not affected by replacement. ► Expert panellists scored plasma frankfurters acceptance as 6.3 in a 10 maximum scale.