Effects of Salt, Blood Concentration and Cooking Temperature on the Quality of Edible Blood Gel

Abstract

Blood gel is traditional product in Thailand. The gel-forming ability is upon the concentrations of major ingredients and cooking temperature. Therefore, the effects of salt, blood concentration and cooking temperature on the quality of blood gel were investigated. Blood gel samples were prepared using different concentrations of salt (3.0%, 3.5% and 4.0%), of porcine blood (20%, 30% and 40%) and cooking temperature (80° C, 90° C and 100° C). The correlative influences on gelling quality were evaluated by texture, color and microbiology. The results showed that the addition of salt as well as rising cooking temperature significantly increased breaking force of gel. The correlations between factors demonstrated that salt content and cooking temperature are highly correlated with texture of gel. The concentration of blood and cooking temperature had slightly effect on the lightness and yellowness of gels. The microbiological quality of prepared gels was better than the control. The sensory test demonstrated that the consumer panels preferred 6 gel samples that prepared from 3.0%-4.0% salt, 30% blood and cooking with 90° C. 