Scientific journal

61 2022

Journal of Food and Nutrition Research
Summary No. 4 / 2022

Csurka, T. – Pásztor-Huszár, K. – Friedrich, L. F.
Comparison of products made from meat batter with various types and quantities of blood products
Journal of Food and Nutrition Research, 61, 2022, No. 4, s. 389-401

Tamás Csurka, Department of Livestocks' Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi str. 43-45, H-1118 Budapest, Hungary; Doctoral School of Food Sciences, Hungarian University of Agriculture and Life Sciences, Villányi str. 29-43, H-1118 Budapest, Hungary. E-mail:

Received 22 June 2022; 1st revised 11 November 2022; accepted 25 November 2022; published online 2 December 2022

Summary: The objective of this study was to investigate the effect of blood product enrichment on techno-functional and instrumentally measured sensory properties of meat batter products. Types and quantities of enrichment were determined according to the literature taking into account the usability. The factors of the research were the followings: type of blood product enrichment (blood plasma, hemoglobin and whole blood powder), quantity of blood product enrichment (control; 10 g·kg-1, 30 g·kg-1 and 50 g·kg-1 in case of hemoglobin and whole blood powder; 10 g·kg-1, 30 g·kg-1, 50 g·kg-1, 100 g·kg-1 and 150 g·kg-1 in case of blood plasma powder) and storage time (0 days, 30 days, 60 days and 90 days). Effects of the factors on the measured attributes were evaluated by general linear models by multivariate analysis of variance (MANOVA) and Tukey’s honestly significant difference (HSD) post-hoc test for statistical significance of p < 0.05. A clearly positive effect of blood products containing albumen was found on textural properties, which was observed by scanning electron microscopy. Besides, type as well as quantity of the blood product enrichment affected colour and techno-functional properties.

Keywords: animal blood; by-product; food technology; food texture; product development; scanning electron microscopy

  (pdf, 2.88 Mb, 116x)