A Review of Slaughterhouse Blood and its Compounds, Processing and Application in the Formulation of Novel Non-Meat Products.
Animal blood has become of growing interest, and its functional and nutritional properties are being exploited. In recent years, several research papers related to the application of blood in food products have been published. The purpose of this review is to describe animal blood, its chemical comp...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 11; no. 2; pp. 534 - 549 |
|---|---|
| Autores principales: | , , , , , , |
| Formato: | review tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Aug2023
|
| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=172924990&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 172924990 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Aug2023 vid: 11 iid: 2 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 172924990 172924990 172924990 10.12944/CRNFSJ.11.2.06 172924990 ppf: 534 ppct: 15 formats: fmt: @attributes: type: P tig: atl: A Review of Slaughterhouse Blood and its Compounds, Processing and Application in the Formulation of Novel Non-Meat Products. aug: au: CHIROQUE, RENATO GUSTAVO SILVA CORNELIO-SANTIAGO, HEBER P. ESPINOZA-ESPINOZA, LUIS ALFREDO MORENO-QUISPE, LUZ ARELIS PANTOJA-TIRADO, LUCIA R. NIEVA-VILLEGAS, LILIA M. NIEVA-VILLEGAS, MAYDA A. affil: Facultad de Ingeniería de Industrias Alimentarias y Biotecnología, Universidad Nacional de Frontera, Sullana, Piura, Perú sug: subj: Food Industry Animals Blood Analysis Food Handling Methods Nutritive Value Food, Fortified Functional Food Blood Preservation Hemoglobins Blood Anemia Microbial Contamination Centrifugation Iron Food, Commercially Packaged Dietary Supplementation ab: Animal blood has become of growing interest, and its functional and nutritional properties are being exploited. In recent years, several research papers related to the application of blood in food products have been published. The purpose of this review is to describe animal blood, its chemical composition, sampling, processing, preservation, and its application in various non-meat products. Bovine, pig and guinea pig blood has been used in the formulation of different foods such as chocolate, cookies, sausages, drinks, gummies, extruded products and consumed directly as a nutritional supplement, the compounds of interest being heme iron from hemoglobin, blood plasma and serum, bioactive proteins and peptides. However, animal blood residues have a high microbial load that is controlled in slaughterhouses. Likewise, the use of this by-product has shown an increase in hemoglobin levels in pregnant mothers and children with anemia who consume it. These fortified foods were high in protein and iron. The use of blood in different food matrices is a potential alternative to improve its nutritional quality, in addition to helping to reduce the levels of malnutrition and anemia in people. pubtype: Academic Journal doctype: review tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
|---|