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FSB1- 2004 Food Science and Biotechnology in Developing Countries REFERENCES Cheftel, J. C. 1989. Proteínas alimentarías. Ed. Acriba, S. A. Zaragoza, España. 221-32. Dickens, J. A. and Whittemore, A. D. 1994. The effect of acetic acid and air injection on appearance, moisture pick-up, microbiological quality and Salmonella incidence on processed poultry carcasses. Poultry Science. 73:582-86. Dickens, J. A. Lyon, B. G., Whittemore, A. D. and Lyon, C. E. 1994. The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor. Poultry Science 73:576-81. Gill, C. O. and Harrison, J. C. L. 1989. The storage life of chilled pork packaged under carbon dioxide. Meat Sci. 26:313-24. Gill, C. O., Harrison, J. C. L. and Penny, N. 1990. The storage life of chicken carcasses packaged under carbon dioxide. Int. J. Food Microbiol. 11:151-57. Howell, N. K. y Lawrie R. A. 1984. Functional aspects of blood plasma proteins. II. Gelling properties. J. Food Tech. 19: 289-95. Howell, N. K. and Lawrie, R. A. 1985. Functional aspects of blood plasma proteins IV. Elucidation of the mechanism of gelation of plasma and egg albumen proteins. J. Food Tech. 20:489-504. Mao R., Tang J., Swanson B G, Texture properties of high and low acyl mixed gellan gels, Carbohydrate Polymers (41) 2000 331-338. Nakamura, R., Hayakawa, S. Yasuda, K. and Sato, Y. 1984. Emulsifying properties of bovine blood globin: A comparison with some proteins and their improvement. J. Food Sci. 49:102- Norma Oficial Mexicana NOM-034-SSA1-1993, Bienes y servicios. Productos de la carne. Carne molida moldeada. Envasada. Especificaciones sanitarias. O'Riordan, D. Mulvihill D. M. Morrissey P. A. and Kinsella J. E. 1989. Study of the molecular forces involved in the gelation of plasma proteins at alkaline pH. J. Food Sci. 54:5 1202-05. Ockerman, H. W. y Hansen, C. L. 1994. Industrialización de subproductos de origen animal. Ed. Acribia, S.A. Zaragoza, España. 239-63. Pons M. and Fiszman S.M. 1996. Instrumental Texture Profile Analysis with particular reference to gelled sistems597-621, journal of texture estudies (27) 1996. 597-624. Russell, A. D., Hugo, W. D. and Ayliffe, G. A. J. 1982. Principles and practice of disinfection, preservation and sterilization. Blackwell Scientific Publications. Osney Mead Oxford, London. 314-16 SAGARPA 2000 Secretaria de agricultura, ganaderia, desarrollo rural,pesca y alimentacion. Direccion general de salud animal.Directorio de Plantas tipo inspeccion federal en operacion. Surkiewicz, B. F., Harris, M. E., Elliot, R. P., Macaluso, J. F. and Strand, M. M. 1975. Bacteriological survey of raw beef patties produced at establishments under Federal Inspection. Appl. Microbiol. 29:3 331-34. Young, C. R., Lewis,R. W., Landmann, W. A. and Dill, C. W. 1973. Nutritive value of globin and plasma protein fractions from bovine blood. Nutr. Rep. Intl. 8:211. 4
FSB1- 2004 Food Science and Biotechnology in Developing Countries TABLE 1 EFECT OF THE TIME AMONG THE BLEED OF THE ANIMAL AND THE REFRIGERATION OF THE BLOOD, AND TIME OF REFRIGERATION OF THE BLOOD BEFORE OF THE SEPARATION AND CLOTTING, IN THE YIEL AND CONTAINED MICROORGANISM OF COAGULATED PLASMA Logarithm of aeróbic mesophilic of stored coagulated 14 days at 4ºC Logarithm of aeróbic mesophilic of stored coagulated plasma 7 days at 4ºC Logarithm of aeróbic mesophilic of plasma without coagulating yield 1 (%) g of coagulated plasma / 100 ml of plasma without coagulating Humidity coagulated plasma (%) Humidity of plasma without coagulating (%) pH of plasma without coagulating Temperature of the laundry water (ºC) Time of refrigeration of the blood before the separation and clotting (h) Time among bleed of the animal and refrigeration of the blood (h) 5.49 8.69 3.48 a 78.26 a 44.8 a 83.79 a ND 6.90 a >4.00 9.05 3.48 a 80.11 a 49.2 a 84.89 a ND 6.90 a 5.30 9.24 ND 4 18 20 4 18 80 1 18 20 4.90 a 78.26 a 40.8 a 82.20 a 6.77 a 4.70 8.66 4.90 a 75.81 a 41.0 a 82.84 a ND 6.77 a 1 18 80 7.48 9.03 3.48 a 83.69 b 36.3 b 78.26 bc 90.57 6.97 a 4 42 20 5.78 9.11 3.48 a 82.95 b 40.7 b 80.78 bc 90.57 6.97 a 4 42 80 6.85 8.88 4.60 a 81.23 b 31.6 b 75.99 bc 90.66 6.72 a 1 42 20 7.00 8.79 4.60 a 80.12 b 35.0 b 78.62 bc 90.66 6.72 a 1 42 80 7.08 9.49 4.95 ab 72.10 c 32.3 c 78.84 b 90.52 7.23 b 4 66 20 5.48 8.59 4.95 ab 71.85 c 31.2 c 78.17 b 90.52 7.23 b 4 66 80 7.00 9.23 4.70 ab 69.20 c 26.9 c 76.00 b 90.67 7.17 b 1 66 20 7.00 9.28 4.70 ab 68.13 c 26.2 c 75.74 b 90.67 7.17 b 1 66 80 6.30 8.66 5.48 b 73.52 c 30.6 d 78.52 c 91.06 7.17 b 4 90 20 >7.00 >7.00 5.48 b 76.26 c 37.4 d 81.77 c 91.06 7.17 b 4 90 80 6.00 8.41 5.00 b 68.58 c 29.8 d 78.92 c 90.84 7.12 b 1 90 20 >7.00 >7.00 5.00 b 70.27 c 31.4 d 79.50 c 90.84 7.12 b 1 90 80 Variation source Significance Time among bled and refrigeration 0.0007 - 0.0023 0.0002 0.0005 0.1148 0.8264 0.9390 Time of storage (TRASC) 0.0000 - 0.0000 0.0000 0.0000 0.0292 0.2489 0.8545 Temperature of the laundry water 1.0000 - 0.0257 0.0236 0.9052 1.0000 0.8760 0.6199 a, b, c, d = Value means that don´t have common superscript they are significantly different to the 0.05 regarding the time of storage of the blood. All the counts of m.o. they are reported by gram of plasma. 1 Defined as the quality of solids recovered in the coagulated plasma divided by the quantity of the plasma without coagulating for 100. 5
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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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