A Review of Slaughterhouse Blood and its Compounds, Processing and Application in the Formulation of Novel Non-Meat Products
Renato Gustavo Silva Chiroque, Heber Peleg Cornelio-Santiago, Luis Alfredo Espinoza-Espinoza, Luz Arelis Moreno-Quispe, Lucia Pantoja-Tirado, Lilia María Nieva Villegas, Mayda Alvina Nieva Villegas
Abstract
Animal blood has become of growing interest, and its functional and nutritional properties are being exploited. In recent years, several research papers related to the application of blood in food products have been published. The purpose of this review is to describe animal blood, its chemical composition, sampling, processing, preservation, and its application in various non-meat products. Bovine, pig and guinea pig blood has been used in the formulation of different foods such as chocolate, cookies, sausages, drinks, gummies, extruded products and consumed directly as a nutritional supplement, the compounds of interest being heme iron from hemoglobin, blood plasma and serum, bioactive proteins and peptides. However, animal blood residues have a high microbial load that is controlled in slaughterhouses. Likewise, the use of this by-product has shown an increase in hemoglobin levels in pregnant mothers and children with anemia who consume it. These fortified foods were high in protein and iron. The use of blood in different food matrices is a potential alternative to improve its nutritional quality, in addition to helping to reduce the levels of malnutrition and anemia in people.