Functional and quality characteristics of the red blood cell fraction from biopreserved porcine blood as influenced by high pressure processing.

The effects of high hydrostatic pressure (HHP) processing, at 400MPa for 15min at 20°C, on the microbiological and functional characteristics of the red blood cell (RBC) fraction obtained from porcine blood, previously preserved by means of lactic acid bacteria (LAB) was studied. Biopreservation was achieved by incubation of inulin-enriched blood inoculated with a LAB strain (Enterococcus raffinosus PS99) for 72h at 5°C. Results showed that incubation of blood with added E. raffinosus followed by HHP treatment reduced the levels of contaminant coliforms, proteolytic, hemolytic bacteria, and Pseudomonas spp. on RCB. Color parameters, protein solubility, foaming and emulsifying properties, as well as texture and water holding capacity of heat-induced gels from RBC were not seriously damaged by the combined treatments. This is a new approach to process and preserve animal blood fractions for the development of functional and/or nutritional food ingredients with added value.