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| Effect of Addition of Carboxymethyl Cellulose Sodium or Hydroxyethyl Cellulose on the Quality of Frozen Porcine Blood Curd |
| XING Caiyun, SHEN Yue, WEI Zhengpeng, SONG Lianjun, QIAO Mingwu, MA Yan, WANG Jinmei, HUANG Xianqing |
| 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.Rongcheng Taixiang Food Products Co. Ltd., Weihai 264311, China; 3.Key Laboratory of Frozen Prepared Marine Foods Processing, Ministry of Agriculture and Rural Affairs, Weihai 264309, China |
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Abstract In this study, the effect of addition of carboxymethyl cellulose sodium (CMC-Na) or hydroxyethyl cellulose (HEC) to fresh pig blood on the cooking loss, color, texture profile analysis (TPA) parameters and sensory quality of frozen porcine blood curd was investigated. The results showed that adding 1.00 g/100 mL of CMC-Na and HEC reduced the cooking loss by 69.65% and 86.82% (P < 0.05), increased the texture parameters hardness, springiness and chewiness by 41.01%, 20.03% and 83.43% (P < 0.05), and increased the color parameters redness (a*) and yellowness (b*) (P < 0.05). Sensory evaluation showed that the resultant products had moderate tenderness and compact cross-sectional structure almost without gas pores. These findings led us to conclude that adding CMC-Na or HEC can improve the quality characteristics of frozen porcine blood curd.
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2022, Vol. 36 
