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Titolo: Utilization of slaughter house blood in human food
Autore: Mandal, PK; Rao, VK; Kowale, BN; Pal, UK;
- Indirizzi:
- Rajiv Gandhi Coll Vet & Anim Sci, Dept Livestock Prod Technol, Pondicherry605009, India Rajiv Gandhi Coll Vet & Anim Sci Pondicherry India 605009 y605009, India
- Titolo Testata:
- JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
fascicolo: 2,
volume: 36,
anno: 1999,
pagine: 91 - 105
- SICI:
- 0022-1155(199903/04)36:2<91:UOSHBI>2.0.ZU;2-O
- Fonte:
- ISI
- Lingua:
- ENG
- Soggetto:
- NON-MEAT PROTEINS; FUNCTIONAL-PROPERTIES; BOVINE PLASMA; CARBOXYMETHYL CELLULOSE; GLOBIN; EGG; HEMOGLOBIN; GELATION; SAUSAGE; ALBUMIN;
- Keywords:
- slaughter house blood; edible blood; collection; composition; blood protein isolate; microbial quality; utilization;
- Tipo documento:
- Review
- Natura:
- Periodico
- Settore Disciplinare:
- Agriculture,Biology & Environmental Sciences
- Citazioni:
- 166
- Recensione:
- Indirizzi per estratti:
- Indirizzo: Mandal, PK Rajiv Gandhi Coll Vet & Anim Sci, Dept Livestock Prod Technol, Pondicherry605009, India Rajiv Gandhi Coll Vet & Anim Sci Pondicherry India 605009 dia
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- Citazione:
- P.K. Mandal et al., "Utilization of slaughter house blood in human food", J FD SCI M, 36(2), 1999, pp. 91-105
Abstract
Blood accounts for about 3-5% of animals live weight. Whole blood containsabout 18-19% protein similar to that found in lean meat. The protein contents of plasma and red blood cells (RBC) are 7-8% and 34-38%, respectively. Blood is the first by-product obtained, while processing animal for meat. Blood should be collected in hygienic way for food use with or without anticoagulants. For convenience, serum should be separated from RBC with the help of cream separator and be preserved under refrigeration. From serum and RBC, protein isolates have been prepared separately by spray drying, freeze drying, solvent precipitation or by chromatographic techniques. For the preparation of globin protein isolates (GPI), decolorization is one of the important steps. All these protein isolates have got excellent functional properties and nutritive value, which make them suitable for use in meat and bakery products. Moreover, they can replace the use of chicken egg to some extent in food products without affecting acceptability. An attempt has been made in this review to illustrate the utilization of slaughter house blood in human food products such as meat sausages, hamburgar, patties and bakeryproducts.
ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 24/01/21 alle ore 13:59:34