K Nn mK - Amecamex.org.mx

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.mx , (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, organs, 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
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