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ABSTRACT
Plasma and red cell fraction (RCF) from rainbow trout blood were studied as possible food ingredients. The plasma proteins had a high solubility at both neutral and acid pH, although slightly lower at acid pH. RCF solubility was also negatively affected at acid pH, and, in all cases, the values were lower than plasma. At pH 7.5, heat-induced gels from plasma proteins showed good textural properties, especially with respect to springiness. These proteins had a relatively low thermal stability as indicated by DSC. On the other hand, foaming and emulsifying properties appeared to be lower for RCF proteins than for those from plasma.