Application of blood protein hydrolyzates to seasoning

As a part of a study on the effective utilization of waste animal blood, blood protein hydrolyzates were prepared from pig serum and erythrocytes by acid hydrolysis, and evaluated for acceptability as a seasoning. The protein contained in serum and erythrocytes could be hydrolyzed completely under t...

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Bibliographic Details
Published inNIPPON SHOKUHIN KOGYO GAKKAISHI Vol. 31; no. 6; pp. 384 - 388
Main Authors Kodama, M, Ogata, T, Nakamura, T
Format Journal Article
LanguageEnglish
Japanese
Published Japanese Society for Food Science and Technology 15.06.1984
Subjects
Japan
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Summary:As a part of a study on the effective utilization of waste animal blood, blood protein hydrolyzates were prepared from pig serum and erythrocytes by acid hydrolysis, and evaluated for acceptability as a seasoning. The protein contained in serum and erythrocytes could be hydrolyzed completely under the conditions applied. Heme, the undersirable pigment of blood for food materials, could not be detected in the hydrolyzate of erythrocytes, indicating that it released from hemoglobin and became insotuble by comptete hydrolysis of globin. The seasoning prepared by neutralizing the acid hydrolyzates of both serum and erythrocytes possessed good taste with slight irritating odor. However, when it was mixed with equal volume of soy sauce "shoyu", it did not affect the quality of "shoyu".
ISSN:0029-0394
DOI:10.3136/nskkk1962.31.6_384