title: Composition and color stability of carbon monoxide treated dried porcine blood.
abstract: 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.
authors.affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário, CEP: 36570-000, Viçosa, MG, Brazil.
authors.forename: P R
authors.initials: PR
authors.lastname: Fontes
authors.forename: L A M
authors.initials: LA
authors.lastname: Gomide
authors.forename: E A F
authors.initials: EA
authors.lastname: Fontes
authors.forename: E M
authors.initials: EM
authors.lastname: Ramos
authors.forename: A L S
authors.initials: AL
authors.lastname: Ramos
mesh_terms: 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
chemical_list: D004044:Dietary Proteins; D009757:Nylons; D002248:Carbon Monoxide; D020959:Polyethylene