摘要 : Some tests were carried out in this work with the aim of evaluating a partial replacement of fat in the raw batter of ham pate by using bovine blood constituents, such as globin (GL), plasma (PL) or 1:1 globin and plasma (GP). Pla... 展开 Some tests were carried out in this work with the aim of evaluating a partial replacement of fat in the raw batter of ham pate by using bovine blood constituents, such as globin (GL), plasma (PL) or 1:1 globin and plasma (GP). Plasma was separated from red cells by blood centrifugation, and globin was extracted by the carboxymethyl cellulose method. The salt-soluble protein content (SSP) and the binding properties including water holding capacity (WHC) and raw batter stability (RBS) were estimated. The results indicated that among the 3 treatments studied, the use of globin showed to be a little more advantageous for the quality of the raw batter of ham pate, since its incorporation as fat replacer led to an increase in RBS but no change of SSP was observed. 收起