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El método de obtención de proteínas hidrofóbicas alimenticias del plasma sanguíneo por medio de la selección de la sangre de animales de abasto, estabilización de la sangre y separación de las células ( eritrocitos, etc.) se caracteriza en que la obtención de las proteínas del plasma se lleva a cabo en presencia de un precipitador ( buffer fosfato ) calentando y agitando la mezcla. Las proteínas hidrofóbicas alimenticias pueden ser utilizadas en la producción de embutidos secos-ahumados, cocido-ahumados, semiahumados, pastas pastetas, en embutidos a base de subproductos, para sustituir entre un 5 a un 20 % de la materia prima cárnica, así como para el enriquecimiento de la composición aminoácida de los productos cárnicosThe method of obtaining dietary hydrophobic proteins from blood plasma by means of the selection of the blood of slaughter animals, stabilization of the blood and separation of cells (erythrocytes, etc.) is characterized in that the obtaining of plasma proteins It is carried out in the presence of a precipitator (phosphate buffer) by heating and shaking the mixture. Hydrophobic food proteins can be used in the production of dry-smoked, cooked-smoked, semi-smoked sausages, pastry pasta, in sausages based on by-products, to substitute between 5 to 20% of the meat raw material, as well as for enriching the amino acid composition of meat products
CU34687A1977-03-251977-03-25
METHOD FOR OBTAINING HYDROPHOBIC PROTEINS FROM BLOOD PLASMA
CU34687A
(en)