TY - JOUR
T1 - A Review of Slaughterhouse Blood and its Compounds, Processing and Application in the Formulation of Novel Non-Meat Products
AU - Chiroque, Renato Gustavo Silva
AU - Cornelio-Santiago, Heber P.
AU - Espinoza-Espinoza, Luis Alfredo
AU - Moreno-Quispe, Luz Arelis
AU - Pantoja-Tirado, Lucia R.
AU - Nieva-Villegas, Lilia M.
AU - Nieva-Villegas, Mayda A.
N1 - Publisher Copyright:
© 2023 The Author(s). Published by Enviro Research Publishers.
PY - 2023/8
Y1 - 2023/8
N2 - 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.
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.
KW - By-Product
KW - Consumers
KW - Fortified Food Food Industry
KW - Healthier Diet. Nutritional Quality
UR - https://www.scopus.com/pages/publications/85171270687
U2 - 10.12944/CRNFSJ.11.2.06
DO - 10.12944/CRNFSJ.11.2.06
M3 - Artículo
AN - SCOPUS:85171270687
SN - 2347-467X
VL - 11
SP - 534
EP - 548
JO - Current Research in Nutrition and Food Science
JF - Current Research in Nutrition and Food Science
IS - 2
ER -