https://www.scopus.com/record/display.uri?eid=2-s2.0-85171270687&origin=resultslist&sort=plf-f&src=s&sid=27c049b9c92fe7c5935365ea5f05e4e4&sot=aff&sdt=a&sl=15&s=AF-ID%2860190271%29&relpos=4&citeCnt=0&searchTerm=
Abstract
Animal blood has become of growing interest, and its functional and nutritional properties are being exploited. In recent years, several research papers related to the application of blood in food products have been published. The purpose of this review is to describe animal blood, its chemical composition, sampling, processing, preservation, and its application in various non-meat products. Bovine, pig and guinea pig blood has been used in the formulation of different foods such as chocolate, cookies, sausages, drinks, gummies, extruded products and consumed directly as a nutritional supplement, the compounds of interest being heme iron from hemoglobin, blood plasma and serum, bioactive proteins and peptides. However, animal blood residues have a high microbial load that is controlled in slaughterhouses. Likewise, the use of this by-product has. © 2023 The Author(s). Published by Enviro Research Publishers.
