Processing of slaughterhouse blood for antianemic food products

Abstract

Currently, rational processing of blood from slaughterhouses remains as a waste fluid in many regions. Traditional approaches to use the blood for food are significantly limited because of specific and non-favorable organoleptic characteristics. Present study provides a comparison of various methods for modifying the red blood cell (RBC) mass of animals and a more in-depth study of acid hemolysis. The solution of ascorbic acid has been proposed as a hemolyzing agent. There has been established experimentally that the addition of equal volumes of RBC and a solution of an ascorbic acid with a concentration of 0.75 mol/dm3 can effectively destroy the stroma more up 90% of red blood cells within 15 minutes. By this, the hemoglobin oxidation degree to methemoglobin is about 50%, which forms the desired color of the resulting hydrolysate. The dry semi-finished product has a neutral odor and brown color with high functional and technological properties. It also contains 0.9% organic iron with good biological value. Thus, the study shows that blood products can effectively use in various foods such as meat products, and also as a dietary supplement for various proposes. Consumption of these products has potent positive effect on hemoglobin levels and it is recommending for people with iron deficiency anemia.