Abstract：The impact of four processing conditions, i.e., pig blood content, heating temperature, heating time and NaCl
content on the texture properties, water-holding capacity (WHC) and sensory quality of pig blood gel was studied. The results
showed that all processing conditions investigated had significant influences on hardness, chewiness, resilience, WHC and
sensory quality. Higher protein content resulted in higher hardness value, chewiness value and WHC, but lower resilience
value was observed when protein content was too high. An increase in heating temperature and time could improve hardness
and chewiness, but overheating reduced the resilience value and WHC. Low NaCl content could enhance the quality of
pig blood gel, while high NaCl content reduced WHC, hardness, chewiness and resilience values. The suitable processing
conditions were established as follows: pig blood content of 80%–90% (protein content was 15.49–17.42 g/100 mL),
heating at 90–95 ℃ for 10–20 min, and addition of 3–4 g/100 mL NaCl. Further, the correlation analysis results showed
that WHC played a decisive role in affecting the sensory quality of pig blood gel and that hardness, chewiness and resilience had
significant correlations with WHC, and could well reflect the texture properties of pig blood gel.
