Bone and Plasma Protein Extracts in Sausages

Proteins from bones were extracted (4°C) at pH 10 and emulsifying capacity (EC) of bone protein extracts (BPE) were compared with beef muscle (BMP) and blood plasma (PP) proteins. PBE showed the lowest EC (ml oil/g total protein) values but they were similar to BMP when the EC was calculated on a soluble protein basis. EC values from BPE were enhanced by mixing those proteins with BMP. Sodium‐pyrophosphate improved EC values primarily at low protein concentrations. Water‐holding capacity (WHC) of the BPE, BMP and PP were obtained and a close correlation (r = 0.99) was found between WHC and the fat/protein ratio of the samples. Up to 10% BPE plus 5% PP and both plus 0.4% of sodium pyrophosphate were included in the manufacture of cooked sausages. These products were ranked as acceptable by a sensory panel.