The effect of pig blood hydrolysis on the chemical properties of pork.

Verma of Sardar Vallabhbhai Patel University of Agriculture and Technology, India, studied the effects of pig blood hydrolysis on the chemical properties, oxidation and microbial stability of chilled pork.
using alkaline protease to prepare pig blood hydrolysis, with 0.03, 0.06, 0.09 g/100 g added to the pork molyblets, with unadded pork molyblets as a blank control group, adding 0.09 g/100 g of 2,6-butyl-butyl-to-toth-to-toluene -BHT) pork boas as a control group. The results of the
showed that the pH of the blank control group increased, the moisture activity and emulsification stability were reduced during the refrigeration of 4 degrees C, while the quality index of the pork cess in the treatment group was well maintained.
the antioxidant effect of pig blood hydrolysis on pork hermit increases with the increase of added amount.
during the whole storage period, the peroxide value, TBARs value and free fatty acid content of the treated group were significantly lower than those of the control group.
pig blood hydrolysis had a stronger effect on meat color and microbial quality than in the control group and the BHT group.
the results of the microbial challenge experiment showed that the number of microorganisms continued to decrease when the stock was stored 0 to 4 d in pork pores added to the pig blood hydrolysis, but then increased.
therefore, pig blood hydrolysis can be used as a potential ingredient to improve the chemical properties, meat color, oxidation and microbial stability of pork during refrigeration.
Source: Meat Research.