This study evaluated the effect of the use of bovine globin extracted by acidified acetone method (GT), bovine globin extracted by carboxymethyl cellulose method (GCMC) and sodium caseinate (CA) on the chemical composition and on microbiological and sensorial qualities of the ham paté. Also, the stability of this meat product was studied during the storage for 45 days under refrigeration, on the pH and on the lipid oxidation measurements. An increase of the protein contents was observed in all samples. Moreover, only the incorporation of GT produced a significant decrease of pH and an increasing of thiobarbiuric acid reactive substances (TBARS) values during storage. No microbial effects were observed while some significant differences were observed between PCA and PGCMC added patés.
bovine globin; sodium caseinate; ham paté; lipid oxidation; microbiological quality; sensorial quality
