ArticleFood science of animal resources2022
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel.
Article in Food science of animal resources, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Comparative Analysis of Quality Attributes in Restructured Steam-Cooked Chicken, Pork, and Beef System as Affected by Freeze-Drying Duration.Foods (Basel, Switzerland) · 2026Article
- Effects of Different Drying Methods on Nutritional Compositions, Bioactive Substances, and Volatile Compounds of Radish (Foods (Basel, Switzerland) · 2026Article
- Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product.Foods (Basel, Switzerland) · 2025Article
- Drying methods of duck blood: Changes in volatile components and physicochemical properties.Poultry science · 2025Article
- Quality characteristics and volatile compounds of plant-based patties supplemented with biji powder.Food chemistry: X · 2024Article
- Study on the current research trends and future agenda in animal products: an Asian perspective.Journal of animal science and technology · 2023Review
- Evaluation of the Physical Characteristics and Chemical Properties of Black Soldier Fly (Animals : an open access journal from MDPI · 2023Article
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Authors and funding
6 authors.
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Abstract
The drying of duck blood provides safety and commercial benefits, but each drying method has its own characteristics. Moreover, information on the effects of diverse drying methods on the quality of duck blood is limited. This study aimed to investigate the effects of various drying methods on the chemical and functional properties of duck blood. The physicochemical characteristics and functional properties of duck blood subjected to spray drying (SD), freeze drying (FD), vacuum drying (VD), and hot air drying (HD) were examined. The carbonyl content of FD duck blood powder was the lowest and the thermal stability was higher than that of the other treatments (p<0.05). The gel obtained from spray-dried blood displayed the lowest malondialdehyde content. The hardness, gumminess, and chewiness were the highest in the heat-induced gel prepared from FD duck blood powder (p<0.05). The gel obtained from FD duck blood displayed a denser structure than the other gel samples. Taken together, the FD duck blood exhibited excellent chemical properties and processing suitability.
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