title: Porcine blood cell concentrates for food products: hygiene, composition, and preservation.
abstract: The objective of this study was to determine whether porcine blood cell concentrates (BCC) can be produced and stored using hygienic measures independent of the temperature acting upon the substrate. A number of additives widely accepted by the consumer (NaCl, sugars, food-grade acids) were used to form so-called hurdles (water activity [a(w)], pH) to spoilage, and their impact was tested on microbiological and sensory parameters of the BCC. BCC, whole blood, plasma, and the anticoagulant were collected on 23 days in a slaughterhouse. The BCC with the additives were stored for 27 days at + 3 degrees C and at +20 degrees C. Microbiological and chemical tests were carried out on the raw materials, and a(w) and the pH values of the stored BCC combinations were determined; the combinations were also submitted to sensory testing. The amounts of protein (33.4%) and hemoglobin (29.5 g/dl) in the BCC were significantly higher than in whole blood (19.4%; 13.8 g/dl). The mean total aerobic plate count was similar in all three substrates. However, the highest count (4.83 log CFU/g) was found in BCC; the count was lower in whole blood (4.62 log CFU/g) and lowest in plasma (4.22 log CFU/g). Storability (defined as a count of <5 log CFU/g) for 27 days at +20 degrees C was achieved only with two additive types: 15% NaCl and 10% NaCl plus 10% glucose plus 1% of a food-grade acid. Spoilage of the BCC was inhibited by an a(w) of 0.824 (with 15% NaCl) and by the combination of a(w) 0.87 and a pH of 5 (with 10% NaCl, 10% sugar, 1% acid). Both substrates retained their red color and fresh odor over the entire storage time.
authors.affiliation: Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany. Bernhard.Nowak@tiho-hannover.de
authors.forename: Bernhard
authors.initials: B
authors.lastname: Nowak
authors.forename: Theda
authors.initials: T
authors.lastname: von Mueffling
mesh_terms: D000003:Abattoirs / Q000592:standards*; D000818:Animals; D001773:Blood Cells / Q000382:microbiology; D004044:Dietary Proteins / Q000032:analysis; D005519:Food Preservation / Q000379:methods* / Q000592:standards; D005520:Food Preservatives / Q000494:pharmacology*; D006454:Hemoglobins / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D006920:Hygiene; D013552:Swine; D013649:Taste; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000378:metabolism
chemical_list: D004044:Dietary Proteins; D005520:Food Preservatives; D006454:Hemoglobins; D014867:Water