|
KMID : 1024620220420050861
|
|
Food Science of Animal Resources
2022 Volume.42 No. 5 p.861 ~ p.873
|
|
|
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
|
|
Kim Jake
Kim Tae-Kyung
Cha Ji-Yoon
Ku Su-Kyung
Jung Samooel
Choi Yun-Sang
|
|
|
Abstract
|
|
|
|
The drying of duck blood provides safety and commercial benefits, but each drying method has its own characteristics. Moreover, information on the effects of diverse drying methods on the quality of duck blood is limited. This study aimed to investigate the effects of various drying methods on the chemical and functional properties of duck blood. The physicochemical characteristics and functional properties of duck blood subjected to spray drying (SD), freeze drying (FD), vacuum drying (VD), and hot air drying (HD) were examined. The carbonyl content of FD duck blood powder was the lowest and the thermal stability was higher than that of the other treatments (p<0.05). The gel obtained from spray-dried blood displayed the lowest malondialdehyde content. The hardness, gumminess, and chewiness were the highest in the heat-induced gel prepared from FD duck blood powder (p<0.05). The gel obtained from FD duck blood displayed a denser structure than the other gel samples. Taken together, the FD duck blood exhibited excellent chemical properties and processing suitability.
|
|
|
KEYWORD
|
|
|
duck blood, spray drying, freeze drying, vacuum drying, hot air drying
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|