Lynch Sarah A, Mullen Anne Maria, O'Neill Eileen E, García Carlos Álvarez
Teagasc Food Research Centre, Food Quality and Sensory Science, Ashtown, Dublin, 15, Ireland.
Dept. of Food and Nutritional Sciences, Univ. College Cork, Cork, Ireland.
Compr Rev Food Sci Food Saf. 2017 Mar;16(2):330-344. doi: 10.1111/1541-4337.12254. Epub 2017 Feb 9.
Blood is generated in very large volumes as a by-product in slaughterhouses all around the world. On the one hand, blood generation presents a serious environmental issue because of its high pollutant capacity; however, on the other hand, blood has the potential to be collected and processed to generate high-added-value food ingredients based on its exceptional nutritive value and its excellent functional properties. In this paper, we review the current state of the art for blood processing, from collection to final recovery of protein isolates, the functional properties of blood, impact of processing on functional properties, and potential applications as food ingredients. Furthermore, future challenges are outlined for this underutilized and abundant product from the meat industry.
在世界各地的屠宰场，血液作为副产品大量产生。一方面，血液的产生带来了严重的环境问题，因为其具有高污染性；然而，另一方面，基于血液卓越的营养价值和优良的功能特性，它有被收集和加工以生产高附加值食品成分的潜力。在本文中，我们综述了血液加工的当前技术水平，从采集到蛋白质分离物的最终回收、血液的功能特性、加工对功能特性的影响以及作为食品成分的潜在应用。此外，还概述了肉类行业中这种未充分利用且产量丰富的产品未来面临的挑战。
