Drying methods of duck blood: Changes in volatile components and physicochemical properties
This study investigated the physicochemical properties and volatile components of duck blood powder to determine its quality characteristics based on drying methods. The drying methods of duck blood samples used were freeze drying (FD), hot air drying (HD), spray drying (SD), and vacuum drying (VD)....
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124011398 |
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| author | Ji Yoon Cha Yea-Ji Kim Tae-Kyung Kim Jaejoon Han Yun-Sang Choi |
| author_facet | Ji Yoon Cha Yea-Ji Kim Tae-Kyung Kim Jaejoon Han Yun-Sang Choi |
| author_sort | Ji Yoon Cha |
| collection | DOAJ |
| description | This study investigated the physicochemical properties and volatile components of duck blood powder to determine its quality characteristics based on drying methods. The drying methods of duck blood samples used were freeze drying (FD), hot air drying (HD), spray drying (SD), and vacuum drying (VD). Duck blood powder treated with HD presented the lowest lightness and the highest carbonyl content. The VD-treated powder exhibited the highest water activity and redness. The composition of volatile compounds in duck blood varied based on the drying method, with VD presenting the highest total relative concentration but the least number of identified compounds. The most abundant compound was d-limonene, which was found in all the samples, followed by hexanal in VD and SD, p-xylene in FD, and trimethylamine in HD. Principal component analysis and heatmap analysis demonstrated that duck blood samples processed using different drying methods exhibited distinct volatile compound profiles, with HD, FD, SD, and VD samples associated with specific chemical groups. Multiple factor analysis revealed distinct correlations between drying methods and the physicochemical properties of duck blood, with VD samples showing higher water activity, aldehydes, and ketones, whereas HD samples exhibited increased carbonyl content and acids, highlighting the influence of heat on protein oxidation. VD method, therefore, presents excellent characteristics in terms of time and quality during the powdering process to increase the industrial utilization of duck blood. These findings provide valuable insights for the food industry, enabling the selection of appropriate drying methods that preserve the desired qualities of duck blood, thereby enhancing its commercial viability and potential application in a variety of food products. |
| format | Article |
| id | doaj-art-bd592582bfc545c085a68c16e0032367 |
| institution | Kabale University |
| issn | 0032-5791 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj-art-bd592582bfc545c085a68c16e00323672025-01-22T05:40:29ZengElsevierPoultry Science0032-57912025-01-011041104561Drying methods of duck blood: Changes in volatile components and physicochemical propertiesJi Yoon Cha0Yea-Ji Kim1Tae-Kyung Kim2Jaejoon Han3Yun-Sang Choi4Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, South Korea; Department of Biotechnology, Korea University, Seoul, 02841, South KoreaResearch Group of Food Processing, Korea Food Research Institute, Wanju 55365, South KoreaResearch Group of Food Processing, Korea Food Research Institute, Wanju 55365, South KoreaDepartment of Biotechnology, Korea University, Seoul, 02841, South KoreaResearch Group of Food Processing, Korea Food Research Institute, Wanju 55365, South Korea; Corresponding author.This study investigated the physicochemical properties and volatile components of duck blood powder to determine its quality characteristics based on drying methods. The drying methods of duck blood samples used were freeze drying (FD), hot air drying (HD), spray drying (SD), and vacuum drying (VD). Duck blood powder treated with HD presented the lowest lightness and the highest carbonyl content. The VD-treated powder exhibited the highest water activity and redness. The composition of volatile compounds in duck blood varied based on the drying method, with VD presenting the highest total relative concentration but the least number of identified compounds. The most abundant compound was d-limonene, which was found in all the samples, followed by hexanal in VD and SD, p-xylene in FD, and trimethylamine in HD. Principal component analysis and heatmap analysis demonstrated that duck blood samples processed using different drying methods exhibited distinct volatile compound profiles, with HD, FD, SD, and VD samples associated with specific chemical groups. Multiple factor analysis revealed distinct correlations between drying methods and the physicochemical properties of duck blood, with VD samples showing higher water activity, aldehydes, and ketones, whereas HD samples exhibited increased carbonyl content and acids, highlighting the influence of heat on protein oxidation. VD method, therefore, presents excellent characteristics in terms of time and quality during the powdering process to increase the industrial utilization of duck blood. These findings provide valuable insights for the food industry, enabling the selection of appropriate drying methods that preserve the desired qualities of duck blood, thereby enhancing its commercial viability and potential application in a variety of food products.http://www.sciencedirect.com/science/article/pii/S0032579124011398Duck bloodDry methodsVolatile componentsPhysicochemical propertiesVacuum drying |
| spellingShingle | Ji Yoon Cha Yea-Ji Kim Tae-Kyung Kim Jaejoon Han Yun-Sang Choi Drying methods of duck blood: Changes in volatile components and physicochemical properties Poultry Science Duck blood Dry methods Volatile components Physicochemical properties Vacuum drying |
| title | Drying methods of duck blood: Changes in volatile components and physicochemical properties |
| title_full | Drying methods of duck blood: Changes in volatile components and physicochemical properties |
| title_fullStr | Drying methods of duck blood: Changes in volatile components and physicochemical properties |
| title_full_unstemmed | Drying methods of duck blood: Changes in volatile components and physicochemical properties |
| title_short | Drying methods of duck blood: Changes in volatile components and physicochemical properties |
| title_sort | drying methods of duck blood changes in volatile components and physicochemical properties |
| topic | Duck blood Dry methods Volatile components Physicochemical properties Vacuum drying |
| url | http://www.sciencedirect.com/science/article/pii/S0032579124011398 |
| work_keys_str_mv | AT jiyooncha dryingmethodsofduckbloodchangesinvolatilecomponentsandphysicochemicalproperties AT yeajikim dryingmethodsofduckbloodchangesinvolatilecomponentsandphysicochemicalproperties AT taekyungkim dryingmethodsofduckbloodchangesinvolatilecomponentsandphysicochemicalproperties AT jaejoonhan dryingmethodsofduckbloodchangesinvolatilecomponentsandphysicochemicalproperties AT yunsangchoi dryingmethodsofduckbloodchangesinvolatilecomponentsandphysicochemicalproperties |