کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2451439 1109681 2008 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Functional and quality characteristics of the red blood cell fraction from biopreserved porcine blood as influenced by high pressure processing
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Functional and quality characteristics of the red blood cell fraction from biopreserved porcine blood as influenced by high pressure processing
چکیده انگلیسی

The effects of high hydrostatic pressure (HHP) processing, at 400 MPa for 15 min at 20 °C, on the microbiological and functional characteristics of the red blood cell (RBC) fraction obtained from porcine blood, previously preserved by means of lactic acid bacteria (LAB) was studied. Biopreservation was achieved by incubation of inulin-enriched blood inoculated with a LAB strain (Enterococcus raffinosus PS99) for 72 h at 5 °C. Results showed that incubation of blood with added E. raffinosus followed by HHP treatment reduced the levels of contaminant coliforms, proteolytic, hemolytic bacteria, and Pseudomonas spp. on RCB. Color parameters, protein solubility, foaming and emulsifying properties, as well as texture and water holding capacity of heat-induced gels from RBC were not seriously damaged by the combined treatments. This is a new approach to process and preserve animal blood fractions for the development of functional and/or nutritional food ingredients with added value.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 80, Issue 2, October 2008, Pages 380–388
نویسندگان
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