Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel

• 영문명: Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
• 발행기관: 한국축산식품학회
• 저자명: 김재익 김태경 차지윤 구수경 정사무엘 최윤상
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제42권 제5호, 861~873쪽, 전체 13쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.09.30

영문 초록

The drying of duck blood provides safety and commercial benefits, but each drying method has its own characteristics. Moreover, information on the effects of diverse drying methods on the quality of duck blood is limited. This study aimed to investigate the effects of various drying methods on the chemical and functional properties of duck blood. The physicochemical characteristics and functional properties of duck blood subjected to spray drying (SD), freeze drying (FD), vacuum drying (VD), and hot air drying (HD) were examined. The carbonyl content of FD duck blood powder was the lowest and the thermal stability was higher than that of the other treatments (p<0.05). The gel obtained from spray-dried blood displayed the lowest malondialdehyde content. The hardness, gumminess, and chewiness were the highest in the heat-induced gel prepared from FD duck blood powder (p<0.05). The gel obtained from FD duck blood displayed a denser structure than the other gel samples. Taken together, the FD duck blood exhibited excellent chemical properties and processing suitability.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

duck blood spray drying freeze drying vacuum drying hot air drying