FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (22): 322-326.doi: 10.7506/spkx1002-6630-201322065

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Enzymatic Production of Heat-Induced Porcine Blood Gels

ZHENG Ya-mei,WANG Yu,SHANG Yong-biao   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China;
    2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400716, China
  • Received:2013-04-28 Revised:2013-10-25 Online:2013-11-25 Published:2013-12-05
  • Contact: Shang Yong-Biao E-mail:shangyb64@sina.com

Abstract:

This study reports on the use of transgluminase (TG) for enzymatic preparation of heat-induced porcine blood gels
from fresh porcine blood. Various experimental conditions, such as TG dosage, the amount of added NaCl and blood-to-water
ratio were investigated for their influence on cooking loss, textural properties and color of heat-induced porcine blood gel. Results
indicated that the textural properties of heat-induced porcine blood gels exhibited a significant enhancement when added with 0.2%
of TG. The heat-induced gels revealed significantly deteriorated quality, an evident increase in cooking loss and a severe foaming
phenomenon when more TG was added. The heat-induced gels formed at NaCl concentration of 0.3 mol/L and a blood-to-water
ratio of 1:2.4 (V/V) had good textural properties, water-holding capacity and color.

Key words: pork blood gel, transglutaminase (TG), cooking loss, texture, color parameters

CLC Number: