Abstract
Porcine plasma was used as ingredient in the production of frankfurters without added phosphates, at laboratory scale. Composition, water holding capacity, texture, and microstructure of these frankfurters were compared to a standard product in which polyphosphate and caseinate were used as functional ingredients. No differences were found in moisture and WHC; and proximate analysis did not show significant differences, except in protein content, slightly higher in plasma sausages. TPA indicated that the tested product was significantly (P<0.05) harder and chewier than control. In spite of that the proposed formula was considered acceptable.
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