Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Poult Sci. 2022 Mar;101(3):101694. doi: 10.1016/j.psj.2021.101694. Epub 2021 Dec 31.
We investigated the physicochemical and rheological properties of black pudding prepared with duck blood using various combinations of cereal fiber sources: oat, buckwheat, quinoa, amaranth, and sorghum. The processing yield of black pudding made with duck blood and the cereals was higher than that of the control (without cereals) in all cases (P < 0.05). The moisture content of the black pudding was the highest in the buckwheat and amaranth groups (P < 0.05). The water activity, pH, and yellowness of the black pudding combined with duck blood and cereals were lower than that of the control (P < 0.05). The hardness of the black pudding with duck blood and cereals was higher than that of the control (P < 0.05), except for the amaranth group. The cohesiveness, gumminess, and chewiness of the black pudding with duck blood and cereals were higher than that of the control (P < 0.05). Differential scanning colorimetry showed distinct peak points according to treatment at the same temperature, and all treatments exhibited 2 peak temperatures, except for sorghum. The viscosities of all samples, including the control, decreased as the shear rate increased, and the viscosity of the black pudding with oat was slightly lower than that of the other samples. Thus, black pudding prepared with duck blood and cereal fibers showed excellent physicochemical and rheological properties, suggesting an improved processing method. These findings can further the development of products using duck blood as a valuable nutritional source rather than being lost as a by-product during slaughter.
我们研究了使用不同谷物纤维源（燕麦、荞麦、藜麦、苋菜和高粱）组合制备的鸭血肠的物理化学和流变性质。在所有情况下，用鸭血和谷物制备的血肠的加工产率都高于对照（不含谷物）（P<0.05）。荞麦和苋菜组血肠的水分含量最高（P<0.05）。与对照（P<0.05）相比，结合鸭血和谷物的血肠的水分活度、pH 值和黄度较低。除苋菜组外，含有鸭血和谷物的血肠的硬度高于对照（P<0.05）。含有鸭血和谷物的血肠的黏附性、胶粘性和咀嚼性均高于对照（P<0.05）。差示扫描量热法显示，在相同温度下，根据处理方式有明显的峰点，除高粱外，所有处理均表现出 2 个峰值温度。所有样品（包括对照）的粘度均随剪切率的增加而降低，燕麦血肠的粘度略低于其他样品。因此，用鸭血和谷物纤维制备的血肠具有优异的物理化学和流变性质，表明采用了改进的加工方法。这些发现可以进一步开发以鸭血为有价值营养源的产品，而不是在屠宰过程中作为副产品损失。
