| Composition and color stability of carbon monoxide treated dried porcine blood. | |
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MedLine Citation:
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PMID: 20416817 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Color stability of swine blood was studied over 12 weeks of storage in plastic bags, after pH (7.40, 6.70, or 6.00) adjustment, saturation with carbon monoxide (CO) and spray-drying. CO-treated dried blood presented a redder color and higher reflectance between 610 and 700 nm, compared to a brownish-red color and lower reflectance of untreated samples. As indicated by reflectance spectra, blood pH adjustment did not influence (P>0.05) the initial color of dried blood but influenced (P<0.05) its color stability (browning index). During storage, CO-treated blood showed a reduction in reflectance percentages as well as in CIE L(*) and a(*) values, which was more pronounced in polyethylene (OTR=4130 cm(3)/m(2)/day/atm) packaged samples. After 12 weeks of storage, CO-treated samples packaged in high OTR bags presented color indexes similar to those of the untreated dried samples. CO-treated samples packaged in nylon-polyethylene (OTR=30-60 cm(3)/m(2)/day/atm) bags showed a smaller rate of discoloration and color difference (DeltaE(*)) between the CO-treated and untreated samples. Even with some darkening, packaging CO-treated dry blood in low OTR bags still gives an acceptable reddish color after 12 weeks of storage while untreated dry blood has a brownish color just after drying. |
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Authors:
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P R Fontes; L A M Gomide; E A F Fontes; E M Ramos; A L S Ramos |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't Date: 2010-02-20 |
Journal Detail:
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Title: Meat science Volume: 85 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2010 Jul |
Date Detail:
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Created Date: 2010-05-07 Completed Date: 2010-11-23 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 472-80 Citation Subset: IM |
Copyright Information:
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Copyright 2010 Elsevier Ltd. All rights reserved. |
Affiliation:
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Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário, CEP: 36570-000, Viçosa, MG, Brazil. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Animals Blood* Carbon Monoxide* Color* Desiccation Dietary Proteins* Food Handling / methods* Hydrogen-Ion Concentration Meat* Nylons Polyethylene Swine |
| Chemical | |
Reg. No./Substance:
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0/Dietary Proteins; 0/Nylons; 630-08-0/Carbon Monoxide; 9002-88-4/Polyethylene |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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