Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2450564 | Meat Science | 2010 | 9 Pages |
Abstract
Color stability of swine blood was studied over 12Â 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 700Â nm, compared to a brownish-red color and lower reflectance of untreated samples. As indicated by reflectance spectra, blood pH adjustment did not influence (PÂ >Â 0.05) the initial color of dried blood but influenced (PÂ <Â 0.05) its color stability (browning index). During storage, CO-treated blood showed a reduction in reflectance percentages as well as in CIE Lâ and aâ values, which was more pronounced in polyethylene (OTRÂ =Â 4130Â cm3/m2/day/atm) packaged samples. After 12Â 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 (OTRÂ =Â 30-60Â cm3/m2/day/atm) bags showed a smaller rate of discoloration and color difference (ÎEâ) 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 12Â weeks of storage while untreated dry blood has a brownish color just after drying.
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Authors
P.R. Fontes, L.A.M. Gomide, E.A.F. Fontes, E.M. Ramos, A.L.S. Ramos,