畜禽血液功能特性及加工适应性研究进展  

Research Progress in Functional Characteristics and Processing Adaptability of Blood from Domesticated Animals

作　　者：李潘 李平 王兆明 周辉 廖鲜艳[1] 黄俊逸[1] 徐宝才 LI Pan;LI Ping;WANG Zhao-ming;ZHOU Hui;LIAO Xian-yan;HUANG Jun-yi;XU Bao-cai(School of Life Science,Shanghai University,Shanghai 200040,China;School of Food and Biological Engineering,Hefei University of Technology,Hefei 230000,Anhui,China)

机构地区：[1]上海大学生命科学学院,上海200040 [2]合肥工业大学食品与生物工程学院,安徽合肥230000

出　　处：《食品研究与开发》2023年第9期191-196,共6页Food Research and Development

基　　金：国家重点研发计划(2021YFD2100804)。

摘　　要：畜禽血液具有优良的加工特性和功能特性,随着畜禽屠宰加工业的发展,其在综合利用方面得到广泛关注。该文系统总结畜禽血液加工特性和功能特性,分类介绍各功能成分制备高附加值产品的加工技术,对畜禽血液工业化应用前景进行概要,以期为畜禽血液现代高值化加工提供参考。The blood of domesticated animals possesses exceptional processing and functional characteristics.With advances in the slaughtering and processing industry,the comprehensive utilization of blood from domesticated animals has attracted wide attention.The processing and functional characteristics of the blood from domesticated animals were summarized,and the processing technologies for value-added products with functional components in the blood were introduced.Furthermore,the industrial application prospects of the blood were put forward,which would provide a reference for the value-added processing of such blood.

关 键 词：畜禽血液 加工适应性 品质特性 血红素 超氧化物歧化酶 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]