Microbiological and Sensory Suitability of a Novel Raw Material from Porcine Blood and Collagenous Rind Protein as an Ingredient in a Fermented Raw Salami-Type Sausage

Authors: Nowak, Bernhard; von Mueffling, Theda

Source: Journal of Food Protection®, Number 4, April 2009, pp. 696-914 , pp. 826-836(11)

Publisher: International Association for Food Protection

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The aim of this investigation was to develop a treatment for combined porcine blood corpuscle concentrate (BCC) and porcine collagenous connective tissue (rind) so as to make more use of these slaughter by-products as an ingredient in a high-quality product such as salami-type sausage. For this study, BCC was preserved, standardized (sBCC) (15% NaCl and 25% protein content), and then added (proportion of sBCC to rind, 15:85) to rind subjected to different treatments designated A, B, and C (A, 2 h at 90°C; B, 5 min at 90°C; and C, 2 h at 3°C). One half of each mixture was again heated (designated A1, B1, and C1; F70, ∼15), and the other half was only cooled (designated A2, B2, and C2). The now colored, highly proteinaceous rind mixtures (A1 to C2) were then cooled and granulated (designated GBR-A1 to GBR-C2). Three of the granulates (GBR-A1, -B1, and -B2) proved to be promising new raw materials: their aerobic plate counts were

Document Type: Research Article

Affiliations: Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany

Publication date: April 1, 2009

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