Porcine plasma as polyphosphate and caseinate replacer in frankfurters.

The aim was to replace polyphosphate and caseinate by porcine blood plasma as functional ingredients in frankfurters. Three trials, each consisting of one control, formulated with caseinate and tripolyphosphate, and one test, formulated with plasma, were carried out in a pilot plant. The frankfurters with plasma were compared to their respective controls by determining the composition, water holding capacity, cooking losses, internal colour, texture, microstructure, sensorial characteristics, and overall acceptance.