Summary

Some tests were carried out in this work with the aim of evaluating a partial replace-ment of fat in the raw batter of ham pâté by using bovine blood constituents, such as glo-bin (GL), plasma (PL) or 1:1 globin and plasma (GP). Plasma was separated from red cells by blood centrifugation, and globin was extracted by the carboxymethylcellulose method. The salt-soluble protein content (SSP) and the binding properties including water holding capacity (WHC) and raw batter stability (RBS) were estimated. The results indicated that among the 3 treatments studied, the use of globin showed to be a little more advantage-ous for the quality of the raw batter of ham pâté, since its incorporation as fat replacer led to an increase in RBS but no change of SSP was observed