K Nn mK - Amecamex.org.mx

FSB1- 2004
Food Science and Biotechnology in Developing Countries
gelification properties.
In the quality microorganism of the plasma before coagulating, it is clear a significant effect of the
time of storage (TRASC) increasing of log from 3.48 UFC in 18 h to log of 5.00 UFC at 90 h, however,
using a source of plasma with different contained microorganism, this is not reflected since in the
conservation, that is why significant effects of the time of storage don't exist (TRASC) neither at the 7
neither at 14 days; if our results are compared in absolute form with those of Surkiewicz, et to the (1975)
who analyzed hamburgers prepared in establishments with Federal Inspection finding that 76% of the
obtained samples contained 1X106 total counts of aerobic, we see that the coagulated plasma and
maintained 7 days, is in the range of the usual contamination of ground meat for hamburgers.. The only
two significant effects of the temperature of the top water were presented in the humidity and the weight
of the coagulated plasma being higher at 80ºC than at 20ºC. Effect of the addition of acetic acid and
atmosphere of CO2 in the life of plasma coagulated .The results indicate (Table 2) that the effect of the
addition of acetic acid in the concentration of aerobic mesophilic at 7 and 14 days of storage at 4ºC it is
significant (p>0.05), however the effect of the CO2 is not significant, although the antibacterial property of
the CO2 has generally been used to lengthen the shelf life of meats in refrigeration developing the
technique call packed in modified atmosphere (Gill and Harrison, 1989. Gill et to the, 1990). It is important
to mention that the N° of microorganism at the 7 and 14 days are smaller in all the treatments, with regard
to previous experiments even in the control samples the speculative explanation that will be necessary to
clarify in later experiments, is that when having stored the samples that contained CO2 together with the
samples that didn't control it minimized the effect since it is probable that there has been permeability of
this gas.
The samples with acetic acid and atmosphere of CO2 were continued until the 3 and 6 months of
storage at 4ºC, not being any growth neither of aerobic mesophilic neither of anaerobes. The conservative
power of the acetic acid is very well-known (Russell et to the, 1982), and in our results this conservation
capacity is shown since in dramatic form while the coagulated plasma maintained without preservative
during 14 days at 4ºC has count of aerobic mesophilic in around 1x108 when one adds acetic acid and
CO2 don't exist aerobic neither anaerobic, a possible explanation to this fact you could base in that the
procedure to obtain coagulated plasma recovers the proteins exclusively, being the glucose and the
minerals wash during the procedure and the acetic acid in anaerobic conditions cannot be used ,since by
the microorganisms like source of carbon to metabolize it they would need of the oxygen presence.
Recently Dickens et al t (1994 and 1994b) used the acetic acid to diminish the enterobacteria count in the
conservation of chicken channels, the concentration used by Dickens was 0.6% near concentration to
which we use in this work.
Use of the proteins of plasma (PP) in meat milled for hamburgers The results of the analysis carried out to
GM and PP were: Humidity 71.53% and 82.86%, protein19.22% and 17.14%, fat 9.37% and 0.0%, ash
0.97% and 0.5%, pH 5.6.y 4.8 ,mesophilic aerobic 450,000 and 44,000 respectively. .It was observe that
the evolution in the content of microorganisms in the samples maintained at -13°C is high when the
samples contain GM while the sample that doesn't control it maintains without growth until for but of 100
days in a similar way the samples maintained 4°C .concerns to the content of ammonia nitrogen the
samples that GM contains they surpass that allowed by the Mexican official norm in 12 days while, In the
other hand those that didn't contain GM stayed inside norm for but of 40 days to both storage
temperatures.
The results of the analyses sensorial carried out indicate that the better acceptability corresponds to the
sample that contains 10% of (PP +10% of G) in all the attributes however is only significant (p> 0.01) in
odor in vs. control ,in the case of the sample that contains 20% significant detrimental effects are
presented (p> 0.01) in appearance and flavor vs. the other two samples.
CONCLUSIONS
1.-Se conclude that the procedure of recovery of the proteins of the blood by means of the use of the heat
is possible and the proteins useful for preparing beef patties.
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