Study on the Gel Properties and Taste of Three Kinds of Poultry Blood Tofu

Xin WANG; Daoying WANG; Weimin XU; Ye ZOU; Weiming FANG; Hongwei TIAN; Fuyu ZHOU

doi:10.13386/j.issn1002-0306.2020060236

Volume 42 Issue 7

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(7): 76-82. > DOI: 10.13386/j.issn1002-0306.2020060236

WANG Xin, WANG Daoying, XU Weimin, et al. Study on the Gel Properties and Taste of Three Kinds of Poultry Blood Tofu[J]. Science and Technology of Food Industry, 2021, 42(7): 76−82. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060236.

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Study on the Gel Properties and Taste of Three Kinds of Poultry Blood Tofu

Xin WANG^{1, 2,},
Daoying WANG²,
Weimin XU^{1, 2},
Ye ZOU^2, ,,
Weiming FANG^1, ,,
Hongwei TIAN³,
Fuyu ZHOU³

1.
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
2.
Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
3.
Hubei Zhou HeiYa Enterprise Development Company Limited, Wuhan 430040, China

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Received Date: June 21, 2020
Available Online: January 27, 2021

Graphical Abstract

Abstract

Abstract

To explore the difference of blood tofu made from different poultry blood, in this paper, different blood tofu was made from chicken, duck and goose blood. The indexes of water holding capacity(WHC), color difference, amino acid analysis, flavor substance and microstructure of three kinds of blood tofu were analyzed and evaluated by their significant differences. The results showed that the order of WHC of the three kinds of blood tofu was duck blood tofu>goose blood tofu>chicken blood tofu (P<0.05).Texture analysis found that chicken blood tofu had higher hardness, better elasticity and chewiness than goose blood tofu (P<0.05).Duck blood tofu had the highest hardness, chewiness, and taste.In addition, duck blood tofu presented bright and attractive, with the best texture index and high inosinic acid content. Goose blood tofu second, chicken blood tofu has the worst comprehensive quality. The low-field NMR results showed that the bound water in duck blood tofu was more stable and not easy to lose, followed by goose blood tofu, and weakly bound water in chicken blood tofu was less bound and easier to lose.The results of the electronic tongue showed that duck blood tofu had a more significant umami value.Goose blood tofu had a more salty taste, and chicken blood tofu was less rich in sourness and umami.The microstructure results showed that duck blood tofu had a uniform network structure which could lock moisture more effectively.Duck blood was the best raw material for making blood tofu. The above research can provide theoretical support for the comprehensive utilization of poultry blood resources.
- chicken blood,
- duck blood,
- goose blood,
- blood tofu,
- gel properties,
- taste

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References (34)

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