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FSB1 – 2004 Food Science and Biotechnology in Developing Countries [23] Laufenberg, G.; Grüß, O.; Kunz, B. (1996) Neue Konzepte der Reststoffverwertung in der Lebensmittelindustrie - Chancen für die Kartoffelstärkeindustrie. New concepts for the utilisation of residual products from food industry- Prospects for the potato starch industry. Starch-Stärke 48, 315-321. [24] Martin-Cabrejas,-M.A.; Esteban,-R.M.; Lopez-Andreu,-F.J.; Waldron,-K.; Selvendran,-R.R. (1995) Dietary fiber content of pear and kiwi pomaces. Journal of Agriculture and Food chemistry 43 (3), 662-666. [25] Torre, M.; Rodriguez, A.R.; Saura-Calixto, F.(1995) Interactions of Fe(II), Ca(II) and Fe(III) with high dietary fibre materials: A physicochemical approach. Food Chemistry 54 (1) 23–31. [26] Seibel, W.; Hanneforth, U. (1994) Ballaststoffkonzentrate. Lebensmitteltechnik 4, 14-16. [27] Nambudiri, E.S.; Shivashankar, S. (1985) Cocoa waste and its utilization. Indian cocoa, arecanut and spices journal 8 (3), 78-80. [28] Hawthorne Costa, E.T. et al. (1995) Removal of cupric ions from aqueous solutions by contact with corncobs. Separation Science and Technology 30 No.12, 2593-2602. [29] Pagán, J.; Ibarz, A. (1999) Extraction and rheological properties of pectin from fresh peach pomace. Journal of Food Engineering 39, 193-201. [30] Toma, R.B. et al. (1979) Physical and chemical properties of potato peel as a source of dietary fiber in bread. Journal of Food Science 44, 1403-1407, 1417. [31] Turqouis, T.; Rinaudo, M.; Taravel, F.R.; Heyraud, A. (1999) Extraction of highly gelling pectic substances from sugar beet pulp and potato pulp: influence of extrinsic parameters on their gelling properties. Food Hydrocolloids 13, 255-262. [32] Köksel, H.; Özboy, Ö. (1999) Effects of sugar beet fiber on cookie quality. Einfluß von Zuckerrübenfaserstoffen auf die Qualität von Cookie-Keksen. Zuckerindustrie 124 No. 7, 542-544. [33] Purchase, B. (1995) Products from sugarcane. International sugar journal 97 No. 1154, 70-71. [34] Broughton, N.W.; Dalton, C.C.; Jones, G.C.; Williams, E.L. (1995) Adding value to sugar beet pulp. International Sugar journal 97, No.1154, 57-60 + 93-95. [35] Valiente, C.; Arrigoni, E.; Esteban, R.M.; Amado, R. (1995) Grape pomace as a potential food fiber. Journal of Food Science 60 (4), 818-820.
FSB1- 2004 Food Science and Biotechnology in Developing Countries THE ALBUMINS AND GLOBULINS RECOVERED FROM SLAUGHTERHOUSE FOR ENRICHMENT OF BEEF PATTIES (1) Macedo S.L. ; (2) Pérez Gavilán E.J.P, (1) (2) Instituto de Investigaciones Biomédicas UNAM. Circuito escolar S/N Ciudad Universitaria, México D.F . (1) luis@ correo.biomedicas.unam.<strong>mx</strong> , (2)pgavilan@servidor.unam. ABSTRACT The plasma is heated at 95°C and the precipitate product (albumins & globulins) which is composed of protein (dry base) ≥ 90%, moisture 82.86% +/-1.32, ash ≤1, total count 2000 cfu/g, coliforms ≤10 cfu/g, fungus ≤ 5 cfu/g. This product was used as a substitution of meat, in meat patties at level of 0, 10, 20%. The of cooked patties showed a lost of weight when the level of substitution was increased (P >0.01). during storage: The ammoniac content of was less than 20mg/100g (20 days at 3°C), the evolution of microbial count at 3°C was less that in the 0% sample. In the sensory analysis, the acceptability for appearance, texture and flavor was the one with 10% of substitution the most acceptable (P>0.05) KEYWORDS: Albumins, globulins, plasma, patty, slaughterhouse. INTRODUCTION The first step in the industrialization of the animals is the slaughter, in first instance meat, <strong>org</strong>ans, skins and blood are obtained The blood that can be gathered in this process is around 3% of the live weight of the animal (Ockerman, H. W. and Hansen, C. L. 1994 ) and the rest is retained in the muscles. By this data it is possible to recollect 200 million liters per year in Mexico. This contains 20% of solids of which 96% is hemoglobin, albumin, globulin and fibrinogen, the remaining 4% contains minor compounds (Cheftel, J. C. 1989.) ,that means that 40,000 ton of proteins can be recover. The blood with anticoagulant can be divided by centrifugation in globular package with 32% of total solids and plasma with 9%. The globular package is mainly hemoglobin with useful functional properties in the formulation of foods (Nakamura, R., et at the 1984) from the nutritional point of view it have deficiencies in leucin and metionin. Internationally this package is dried by aspersion and used in the animal feeding. The plasma contains 60% of albumin 35% of globulin and 5% fibrinogen, with similar functional properties to the egg albumin (Howell, N. K. and Lawrie, R. A. 1984. Howell, N. K. and Lawrie, R. A. 1985., O'Riordan, et to the one. 1989). from the nutritional point of view for humans doesn't have limiting amino acids, they are high in lysine (12% ) and has a protein efficiency ratio (PER) above that casein, (Young et al 1973). Internationally the plasma is concentrated and dried off by aspersion. In Mexico these products don't take place due that is uneconomical for high investment costs and operation. In the country 175 slaughterhouses ( federal inspection type) exist (SAGARPA, 2000) in 11 of them (Cuautitlan, Los arcos, Tlalnepantla, Cerro Gordo, Temamatla, Ecatepec, Naucalpan, Muñora, La paz, Nezahualcoyotl and Atizapan) were ask about the destination of blood. The result of the blood has 3 destinations drainage, morcilla and blood flour. The main one coagulated with pressed heat and dried off in the sun in patios, others with different type of drying we can obtained products of variable quality and of very doubtful bacteriological content especially in salmonellas. The objective of this work was investigate the recovery from proteins of the plasma using its gelatin properties and use this proteins with ground meat in the production of beef patties. METHODS AND MATERIALS Blood recollection For all the experiments, the pig blood was gathered from the slaughterhouse (TIF 179 of Cuautitlán Izcalli). It was received in recipients of a gallon of capacity that contained 100 ml 25%of sodium citrate solution to avoid the clotting. After 1 h they were stored at 4 ºC. Recovery of the plasmatic proteins was carried out as follow: the blood was centrifuged 3000 r.p.m. during 10 min. to separate the globules from the plasma. The plasma was warmed slowly up to 92 ºC with constant agitation let it stay during 10 min. and then decanted. Two liters of top water was added by each liter of 1
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D (m2/s) 1.00E-09 9.00E-10 8.00E-10
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Tejate Drying Study Mendoza-Santiag
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The tejate dough is mainly constitu
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CONCLUSION A tejate formulation was
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problems can be controlled by doubl
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The primary emulsion was still visc
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Evaluation of microbial, physicoche
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Table 1. Microbiological results of
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BIBLIOGRAPHY g of H 2O/g of dry mat
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. Texture attributes of sabila cube
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