Composition and color stability of carbon monoxide treated dried porcine blood.

Autor: Fontes PR; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário, CEP: 36570-000, Viçosa, MG, Brazil., Gomide LA, Fontes EA, Ramos EM, Ramos AL
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2010 Jul; Vol. 85 (3), pp. 472-80. Date of Electronic Publication: 2010 Feb 20.
DOI: 10.1016/j.meatsci.2010.02.018
Abstrakt: Color stability of swine blood was studied over 12 weeks of storage in plastic bags, after pH (7.40, 6.70, or 6.00) adjustment, saturation with carbon monoxide (CO) and spray-drying. CO-treated dried blood presented a redder color and higher reflectance between 610 and 700 nm, compared to a brownish-red color and lower reflectance of untreated samples. As indicated by reflectance spectra, blood pH adjustment did not influence (P>0.05) the initial color of dried blood but influenced (P<0.05) its color stability (browning index). During storage, CO-treated blood showed a reduction in reflectance percentages as well as in CIE L(*) and a(*) values, which was more pronounced in polyethylene (OTR=4130 cm(3)/m(2)/day/atm) packaged samples. After 12 weeks of storage, CO-treated samples packaged in high OTR bags presented color indexes similar to those of the untreated dried samples. CO-treated samples packaged in nylon-polyethylene (OTR=30-60 cm(3)/m(2)/day/atm) bags showed a smaller rate of discoloration and color difference (DeltaE(*)) between the CO-treated and untreated samples. Even with some darkening, packaging CO-treated dry blood in low OTR bags still gives an acceptable reddish color after 12 weeks of storage while untreated dry blood has a brownish color just after drying.
(Copyright 2010 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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