Utilization of serum protein isolate from buffalo blood in buffalo meat sausages

Buffalo blood was collected from a local slaughterhouse and defibrinated. S erum was separated using a cream separator. Serum proteins were isolated by precipitation with chilled acetone at different pH and temperature regimes . A pH of 3.0 and a temperature range of 25-30 degreesC were found to be id eal for the preparation of serum protein isolate (SPI). The physico-chemica l, functional and microbiological properties of SPI were determined. Buffal o meat sausages were prepared by replacing meat at 0, 3, 6 and 9% with SPI. The physico-chemical properties viz., emulsion stability, pH, cooking yiel d and shear force value increased significantly (P<0.05). Replacement of le an meat had significant (P<0.05) effects on proximate composition. The sens ory attributes were also significantly affected but remained 'good' to 'ver y good' upto a level of 9% SPI. Results from this study indicated that meat could be replaced up to 9% with SPI in sausage formulations without advers ely affecting quality.