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Chemical preservation of protein in industrial whole animal blood

Fresh industrial whole animal blood samples obtained from a packer were found to be low in nonprotein nitrogen ( similar to 500 mg of N/L) but were contaminated by microbes. Industrial blood samples were incubated for 48 h at 35 degree C in the presence of putative chemical preservatives, and the no...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1981-05, Vol.29 (3), p.671-673
Main Authors: Vandegrift, Vaughn, Kirk, Mark A
Format: Article
Language:English
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Summary:Fresh industrial whole animal blood samples obtained from a packer were found to be low in nonprotein nitrogen ( similar to 500 mg of N/L) but were contaminated by microbes. Industrial blood samples were incubated for 48 h at 35 degree C in the presence of putative chemical preservatives, and the nonprotein nitrogen levels of the samples were compared to those of controls. Chemicals tested were sodium bisulfite, sodium polyphosphate, succinic acid, propyl gallate, benzoic acid, D-isoascorbic acid, propionic acid, sorbic acid, sulfuric acid, acetic acid, and phosphoric acid. Sodium bisulfite or sodium polyphosphate added as solids without pH adjustment to a final concentration of 0.8-1.0 g/100 mL was most effective in preventing blood protein degradation to nonprotein nitrogen. Phosphoric acid added to a final concentration of 0.7 g/100 mL, acetic acid (0.5 g/100 mL), propionic acid (0.75 g/100 mL), and succinic acid (0.75 g/100 mL) were also effective blood protein preservatives.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00105a060