The possibility of introducing beef plasma and decolorized globin proteins as ingredients in meat emulsions of cooked sausages was evaluated. The emulsifying capacity (EC) of plasma proteins was similar to that of meat, but globin proteins showed significantly lower EC values. The latter could be enhanced when plasma proteins were added in proportions ranging from 10 to 65%. Combinations of meat, plasma and globin proteins, containing up to 20% blood proteins, yielded acceptable EC values. These values were affected by the fat content of the meat in the emulsions and especially by the total content of proteins. Up to 12% of plasma protein 'and different combinations of plasma:globin proteins, containing up to 5% of the latter (12% of total protein replaced), was used in the preparation of cooked sausages. This yielded an acceptable product as ranked by a sensory panel.

No abstract

Muscle samples from bovine animals were cooked for 10 min from 60-90°C with intervals of about 2°C. Samples were homogenized and centrifuged and the low-salt soluble proteins were obtained thereafter. Photodensitometry was used for the quantitation of proteins on SDS polyacrylamide gels with the enzyme enolase as an internal standard. It was found that a linear relationship existed between peak areas and the enolase concentration up to 60 pg. Enolase was found to be a useful internal standard yielding narrower bands in the middle of the gel than other tested proteins. When muscles were cooked at temperatures between 60-8O"C, low-salt soluble proteins gradually disappeared and could not be detected above 80°C. From 68°C towards higher temperatures, protein bands of the following molecular weights were observed: 130,000; 85,000; 72,000; 55,000; 40,000, and 18,000. A quantitative relationship was established between the bands of 55,000 and 40,000. The ratio between these two bands went from a value higher than one to a value lower than one, at 68-72°C. Since the foot-and-mouth disease virus is inactivated at about 7O"C, the present method could be applied in studies on the effectiveness of heat processing in destroying the infective virus.

The content and composition of neutral lipids and phosphoglycerides from full-grown prophase-arrested Bufo arenarum Hensel oocytes and from their ghost preparations were studied. The ghosts obtained are highly enriched in plasma membrane as suggested by the activity of 5'-nucleotidase, a marker enzyme, and the level of typical membrane components such as sphingomyelin, phosphatidylserine (PS), phosphatidylinositol (PI), and phosphatidic acid. In whole oocytes, triacylglyceride (TAG) comprises about 60% of the total lipids followed by phosphatidylcholine (PC), cholesterol, and phosphatidylethanolamine (PE). TAG and diacylglycerides have a similar unsaturation index. PC and PE account for about 80% of the phosphoglycerides in the whole oocyte and in their plasma membrane-enriched fractions. Arachidonic acid (20:4n-6), 18:0, and 16:0 make up about 80 mol% of the total fatty acids in PI in whole oocytes and ghost fractions. The unsaturation index in PS is higher in intact oocytes than in ghost preparations, probably owing to the significant amount of 20:4n-6 which comprises 23 mol% of the total fatty acids in whole oocytes. The fatty acid profile in phosphatidic acid from whole oocytes is rather different from that in ghosts. Sphingomyelin contains mainly saturated and monounsaturated fatty acids, 24:1 being the principal very long chain unsaturated fatty acid in both oocytes and ghosts.