eprintid: 1113
rev_number: 7
eprint_status: archive
userid: 2
source: Scopus
dir: disk0/00/00/11/13
datestamp: 2024-12-16 15:32:13
lastmod: 2024-12-16 15:32:13
status_changed: 2024-12-16 15:32:13
type: article
metadata_visibility: show
creators_name: Omarov, R.
creators_name: Shlykov, S.
title: PROCESSING OF SLAUGHTERHOUSE BLOOD FOR ANTIANEMIC FOOD PRODUCTS
ispublished: pub
subjects: SF
divisions: j11
full_text_status: public
keywords: Antianemia products; By‐products; Farm animals; Heme iron; Slaughterhouse
note: Department of Technology of production and processing of agricultural products, Institute of Veterinary Medicine and Biotechnology, Stavropol State Agrarian University, Russian Federation
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. Open Access: This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit https://creativecommons.org/licenses/by/4.0/. © The Author(s) 2024
date: 2024-01-27
publication: Online Journal of Animal and Feed Research
volume: 14
number: 1
publisher: Scienceline Publication
pagerange: 61-67
id_number: 10.51227/ojafr.2024.8
refereed: TRUE
issn: 22287701
official_url: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85211224286&doi=10.51227%2fojafr.2024.8&partnerID=40&md5=b2e13eb5d70aca46225ec15c6177db75
j_index: scopus
citation:    (2024)     PROCESSING OF SLAUGHTERHOUSE BLOOD FOR ANTIANEMIC FOOD PRODUCTS.   Online Journal of Animal and Feed Research.  pp. 61-67.  ISSN 22287701   
document_url: http://eprints.science-line.com/id/eprint/1113/1/OJAFR14%281%2961-67%2C2024.pdf