Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study

Abstract The effect of plasma powder addition, with or without NaCl, to meat emulsion has been studied. The Raman spectroscopy and rheological characteristics of four model systems [plasma powder (PP), rehydrated plasma powder (PPW), meat emulsion (ME) and meat emulsion with addition of rehydrated plasma powder (MEPPW)] were evaluated. The MEPPW system showed the highest ( p p p p −1 and 2935 cm −1 band intensities (related with hydrophobic interactions) associated to PPW addition to ME was observed. Correlations ( p