Abstract
Purpose: The objective of this study was to investigate the quality characteristics of emulsions based on duck blood levels to establish the optimum proportion of suitable duck blood powder for the manufacture of these emulsions. Methods: Five different groups of emulsions were prepared with various percentages (30%, 25%, 20%, 15%, and 10%) of duck blood powder. The emulsions were analyzed for proximate composition, pH, color, cooking loss, water holding capacity, protein solubility, texture, emulsion and dispersion stability, and apparent viscosity. Results: The protein solubility, hardness, emulsion and dispersion stability, and apparent viscosity were significantly increased with the increase in the levels of duck blood powder added (p<0.05). With increasing duck blood powder content in the emulsion, cooking loss, water holding capacity, lightness, redness, and yellowness were reduced (p<0.05). Conclusion: The study results demonstrated that a 30% addition of duck blood powder added could be suitable for the production of emulsion.
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