Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel

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.

Effects of konjac glucomannan as a freeze‐denaturation inhibitor or binder on the physiochemical properties of heat‐induced gel of freeze‐dried duck blood

“…study. A previous study speculated that plasma protein denaturation may have occurred during the freeze-drying of blood (Kim et al, 2022). From these results, we conclude that the addition of KG before freeze-drying did not negatively contribute to the thermal stability of duck blood gel.…”

“…The pH of the heat‐induced gel with FDB + KG was higher than that of the control (FDB alone) gel ( p < 0.05). Metal ions (iron ions) present in the blood can cause oxidation when they come into contact with oxygen ions, and this can lead to a decrease in pH (Kim et al., 2022; Sorapukdee & Narunatsopanon, 2017). It had been reported that the adsorption of metal ions on KG may prevent this pH decrease (Niu et al., 2007).…”

“…Kim et al. (2022) reported that the factors affecting lipid oxidation during blood drying may include the drying temperature, time, and presence or absence of external oxidant contact during drying. Liu et al.…”

“…The formation of ice crystals during food freezing induces structural disruptions, which can lead to mechanical damage and the release of prooxidants (such as metals and ions) in food (Sun et al, 2022). Kim et al (2022) reported that the factors affecting lipid oxidation during blood drying may include the drying temperature, time, and presence or absence of external oxidant contact during drying. Liu et al (2019) reported that the TBARS content in frozen surimi during storage decreased with the addition of konjac oligo-glucomannan.…”

“…Thus, the use of duck blood as a food ingredient can help overcome environmental and financial issues in the food industry (Hou et al., 2019). For this purpose, researchers have determined the properties of duck blood or plasma proteins (Kim et al., 2022; Wang et al., 2014).…”