EFFECT OF INCORPORATION OF BLOOD PROTEINS INTO SAUSAGE

Effect of utilization of pig blood proteins, such as plasma, whole blo od, plasma protein isolate and globin protein isolate, either individu ally or in combinations, as ingredients and replacements of sausage mi xture in Lecso sausage formulation was evaluated. Shrinkage was margin al during 8 days of storage at 4 +/- 1-degrees-C, protein content was higher than the control and Escherichia coli. Salmonella and Staphyloc occus aureus were absent in all the samples. Organoleptic qualities we re similar to the control, except for the least score for appearance i n case of sample with 2% blood. It is evident that incorporation of bl ood proteins in sausage formulations upto certain levels yields accept able product from the view point of chemical, microbial and sensory qu alities.