Composition and color stability of carbon monoxide treated dried porcine blood.
Color stability of swine blood was studied over 12 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 700 nm, compared to a brownish-red color and lower reflectance of untreated samples. As indicated by reflectance spectra, blood pH adjustment did not influence (P>0.05) the initial color of dried blood but influenced (P<0.05) its color stability (browning index). During storage, CO-treated blood showed a reduction in reflectance percentages as well as in CIE L(*) and a(*) values, which was more pronounced in polyethylene (OTR=4130 cm(3)/m(2)/day/atm) packaged samples. After 12 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 (OTR=30-60 cm(3)/m(2)/day/atm) bags showed a smaller rate of discoloration and color difference (DeltaE(*)) 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 12 weeks of storage while untreated dry blood has a brownish color just after drying.
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Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário, CEP: 36570-000, Viçosa, MG, Brazil.
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D000818:Animals; D001769:Blood; D002248:Carbon Monoxide; D003116:Color; D003890:Desiccation; D004044:Dietary Proteins; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008460:Meat; D009757:Nylons; D020959:Polyethylene; D013552:Swine
D004044:Dietary Proteins; D009757:Nylons; D002248:Carbon Monoxide; D020959:Polyethylene