CA1232200A

CA1232200A - Method of transformation of animal blood and its fraction

Info

Publication number: CA1232200A
Application number: CA000465426A
Authority: CA
Inventors: Stanislaw Zaleski; Ryszard Tereszkiewicz; Marian Kierzkowski; Stanislawa Szubinska; Adam Malicki; Leszek Kumor
Original assignee: AKADEMIA ROLNICZA WE WROCLAWIU
Current assignee: AKADEMIA ROLNICZA WE WROCLAWIU
Priority date: 1983-10-28
Filing date: 1984-10-15
Publication date: 1988-02-02
Also published as: GR82103B; EP0139844B1; DK512584A; EP0139844A3; SU1496626A3; HUT39989A; DK512584D0; DE3466346D1; DD229019A5; BG43182A3; CS250671B2; PL141083B1; PL244395A1; YU172784A; EP0139844A2

Abstract

ABSTRACT OF THE DISCLOSURE

A method of transformation of animal blood and its fractions into valuable products, such as poultry blood into a fodder product, the mushy liquid of blood cells into pharmaceutical or cosmetic products, and the whole blood and plasma of any animal blood into fodder and food products of high nutritious and taste qualities. The method according to the invention comprises the basic step of stabilizing the blood or its fraction with at least one compound capable of binding calcium ions naturally appearing in the blood and subsequently subjecting the so stabilized blood a fractions to a thermal treatment. This method is characterized in that it comprises the additional steps of: adding to the blood or its fraction at least one organic or inorganic compound of calcium in the amount of 0.009-0.018 mole/dm3, such an amount corresponding to an equivalent amount of 0.1-0.2% by weight of calcium chloride; adding to the blood or its fraction at least one salt of sodium, potassium, or calcium in the amount of 0.085-0.43 mole/dm3, such an amount corresponding to an equivalent amount 0.5-2.5% by weight of sodium chloride; leaving alone the blood or its fractions with the above additions for a period of time sufficient to allow solidification into a product having the same volume as the total volume of the starting compounds; and thermally hardening the so obtained product. It is preferable to enrich the nutritious and taste values of the obtained product by adding therein neutral or acid protein-carbohydrate substances, vitamins, microelements, amino acids, taste and aromatic substances.

Description

o The present invention relates to a method of transformation of animal blood and its fractions for nutritive, fodder, pharmaceutical or cosmetic purposes.
Stabilization of blood in order to prevent S coagulation and thus to maintain it in the liquid state, is already lcnown and commonly carried out by means of, for example, sodium citrate which is added to the blood in the amount of 0.3-1.0% by weight. This kind of stabilization is carried out in plants equipped with mechanized blood collector, or as an initial process when fractioning blood of slaughter animals into a plasma and a mushy liquid of blood cells. This kind of stabilization with sodium citrate is particularly useful with poultry blood which is known to be difficult to stabilize with sodium chloride.
The fraction of pig's and ox's blood in a form of plasma is presently used for the production of fine-crumbled pork-butcher's meat products. Such a fraction is added in the liquid state usually in the amount of 5-20~ by weight, depending on the organoleptic values of the pork-butcher's meat product. Because of its microbiological state, fresh plasma must be used for the manufacture of products within a period of time not longer than 2 hours from the time it has been obtained.
the remaining fraction of the pig's and ox's blood in a form of a mushy liquid of blood cells, which is obtained as waste material when separating the plasma, is generally not used for nutritive and fodder purposes because of its negative growth coefficient.
Poultry blood can be processed in machines most often of the Hart Mann type, by subjecting it to heat at a temperature of about 403K for the period of about 30 minutes, followed by an evaporation of water. Fodder flour of low biological value is obtained, which gives poor breeding growths.

i . 1 I

Polish patent No. 122,519 published on February 13, 1981, discloses a method of hardening animal blood for nutritive or fodder purposes, consisting in mixing 5-60% by weight of whey or lean milk, 5-10% by weight of a starter of fermentation lactic bacteria and 30-90% by weigh-t of animal blood, and then subjecting the mixture thus obtained to heat at a temperature of 288-313K until a clot-like product filled with gel is obtained, which may than ye scalded in water at a temperature of 343-383K until the whole mass is of a chocolate-brown color.
Polish patent No. 132,066 published on September 12, 1983~ discloses a method of obtaining a gel-clot for nutritive and fodder purposes, from stabilized blood, whey, sour milk or a mixture thereof, consisting in adding to this mixture animal bile in the amount of 0.1-5.0% by weight and yeast-derivative substances in the amount of 1.0-15.0% by weight, in addition to nutritive spices to taste. Gel-clot can be manufactured in the form of packages. Fresh gel-clot thus obtained can be used for direct consumption after frying on oil bath with taste additions. Its taste is similar to that of the liver.
Both of the above described methods are characterized in that only one part of the starting mixture is used in the obtention of the final product, whereby leading to economic losses and losses of the nutritive value of the product because part of the solid product is not found and a certain amount of blood leaks. This phenomenon is similar to the known phenomenon of retraction occurring during coagulation of freshly extravasated blood, where a clot of liquid and blood components are stuck in the mesh of in a three-dimensional network of fibrin and where, after a certain period of time, the fires retract and the serum is pressed out.
The present invention proposes a method of I

transformation of animal blood and its fractions, which method comprises the basic steps of stabilizing the blood or its fraction with at least one compound capable of binding calcium ions naturally appearing in the blood and subsequently subjecting the so stabilized blood a fractions to a thermal treatment.
This method is characterized in that it comprises the additional steps of:
- adding to the blood or its fraction at least one organic or inorganic compound of calcium in the amount of 0.009-0.018 mole/dm3, such an amount corresponding to an equivalent amount of 0.1-0.2~ by weight of calcium chloride;
- adding to the blood or its fraction at least one salt of sodium, potassium or calcium in the amount of 0.085-0.43 mole/dm3, such an amount corresponding to an equivalent amount 0.5-2.5~ by weight of sodium chloride;
- leaving alone the blood or its fractions with the above additions for a period of time sufficient to allow solidification into a product having the same volume as the total volume of the starting compounds; and - thermally hardening the so obtained product.
It is preferable to enrich the nutritious values of the product and to correct its taste by introducing additions in a form of neutral or acidic protein-carbohydrate substances. For the same purpose, vitamins, amino acids, micro elements or taste and aromatic substances can be added. Since the most often employed process of thermal hardening and reduction of bacteria is pasteurization, it is preferable to limit the pi of the composition to a maximum value of 6.5 in order to prevent the formation of haematogenic toxic compounds. For a better and more effective production of the product, the pi can advantageously be limited to 5.7.
It has been found that the method according to the invention makes it possible to utilize poultry blood in an advantageous form for fodder purposes, and to utilize mushy liquid of blood cells for pharmaceutical or cosmetic purposes. It has also been found that this method makes it possible to process the whole blood and plasma of slaughter animals in a more advantageous way than the hitherto known methods.
The introduction into blood of slaughter animals of stabilizing compounds such as polyphosphates or sodium citrate whose action consists in blocking the calcium cations naturally appearing in blood, has the drawback of preventing the destabilization which is required to obtain a blood product in solidified form. In contrast, the method according to the invention which consists in adding compounds of calcium into the blood, favorites such a destabilization which is required to restore blood coagulation and to allow formation of a clot which, typically, is of retracted volume and makes an incomplete utilization of the original blood components in the formation of the product. Unexpectedly, it has however been found that, in accordance with the present invention, introduction of calcium cations at a concentration higher than it is necessary for destabilizing blood, or introduction of a mixture of calcium cations with cations of 25 - salts of sodium or potassium in a selected concentration, modifies in a completely unexpectable manner the typical coagulation process, by allowing the formation of a network of bulged fibrin within which all the blood components of the original blood are contained. When whole animal blood or mushy liquid of blood cells are processed, -the morphotic elements and liquid part of the blood are contained in this network of bulged fibrin. When the plasma is processed, its whole liquid part is contained in the network. If solutions of compound for enriching or correcting the characteristics of the product are added thereto, an analogous phenomenon occurs, whereby the added solutions are also contained in network of bulged fibrin.
When use is made of whole blood as starting material, the crude product which is obtained is intensively red. When use is made of plasma, the crude product is pink-white. When use is made of the mushy liquid, the crude product is dark-red and its consistency is similar to hard jelly.
In the method of transformation of blood according to the invention, the phenomenon of retraction is eliminated. The final product which is obtained, has the same volume as the volume of the original blood components.
This is true not only with whole blood but also with the mushy liquid and plasma, with or without additions. In the case of a mushy liquid of blood cells, treatment of the crude product at increased temperature causes a change in its structure due to the coagulation of proteins and leads to a product having a consistency similar to the consistency of the hen's egg boiled white. In the case of plasma, such a heat treatment leads to a product having a consistency which is less breakable and whose bonding is stronger, that is to a product which has a significantly higher viscosity.
Despite this higher viscosity, the product can be easily ground to homogenization. Unexpectedly, it has also been found that thermal treatment of an already hardened product obtained from plasma leads to a thickening of proteins, as the crude plasma contains about 7% by weight of protein whereas the final product contains 11-12% by weight of protein.
After subjecting the crude product to thermal processes, the product obtained from whole blood changes its killer into writs or pink-grey. The product obtained from a mushy liquid of blood cells turns into black.

It is technologically easy to process whole blood of slaughter animals by the method according to the invention, with the existing equipment presently available in meat processing plants. Pxoces~ing of poultry blood by the method according to the invention permits to produce a fodder product which has an interesting feeding value as it gives breeding effects 50~ higher than the hitherto used flour produced in distracters. A major characteristic of the fodder products produced in accordance with the invention from both blood of slaughter animals and poultry, is the obtention of better breeding effects at a lower fodder consumption.
Transformation of plasma by the method according to the invention leads to a product in solidified form which has numerous applications. In the meat, fishing and poultry industry, the transformed product obtained from plasma finds an application as addition to any ground products, such as pork-butcher's meat products, hamburgers or meat pies. When the product is used in this particular application, water can be added in an amount consistent with the water absorption of the muscular tissue, as the efficiency of the product is increased by the weight of textured product obtained from plasma. The high viscosity of the texturized product obtained from plasma makes it useful in other food industries, such as, for example, the macaroni- or freezing industry, as a substitute of eggs. The product obtained from plasma by the method according to the invention has a considerably longer durability and can be further processed even after a period of 2 weeks from -the date of its production, provided that it is stored in refrigerating conditions. The product from plasma can be also frozen and added in this state into a meat mass, as a substitutent for ice in order to cool it during grinding.
The method according to the invention also permit I

to process the mushy liquid of blood cells dripping from blood into a valuable pharmaceutical and cosmetic raw material, containing, apart from other valuable components, 3.5-4~ by weight of iron, mainly bivalent, that can be easily assimilated by human and animal organisms.

Example I.

Into a first vessel having a capacity of 100 1,240 g of sodium citrate was poured, and then 60 1 of freshly extravasated duck's blood was poured. Separately, in a second vessel, 800 g of sodium chloride was dissolved in 40 1 of duck's blood and 150 g of calcium chloride, about 6 g of methionine and 350 ml of 50% lactic acid were added.
This mixture was poured into the first vessel, stirred and left alone for 30-60 minutes at a temperature of 295K.
After this period of time, the product obtained was of the same volume as the volume of the original components. This crude product that was in a form of hard jelly of red color, was cut into pieces of a thickness of about 40 mm and pasteurized in water at the temperature of 353-363K for 30-40 minutes. During this pasteurization, the color of the product changed into brown over the whole section of the pieces. This product was suitable for fodder purposes, especially for fur-bearing animals.

Example II.

Into a vessel of 100 1,80 1 of ox's blood was collected, stabilized with sodium citrate in the amount of 0.5% by weight and made up to a volume of 100 1 Wit to water in which 100 g of calcium chloride, 1200 g sodium chloride and 2 g of any water-soluble vitamins were previously dissolved. The mixture was left alone for a period of 120 I

minutes at a temperature of 295K. The crude product was cut and pasteurized as in example It The product was suitable for fodder purposes, in the poultry intruding.

Example III.
_ Into a vessel of 100 1, 50 1 of pig's blood was collected and stabilized with sodium citrate in the amount of 0.5~ by weight. In a separate vessel containing 50 1 of water, 100 g of calcium chloride, 1300 g of sodium chloride and 350 ml of 50% lactic acid were dissolved. The so prepared acidic solution was poured into the vessel of blood and the mixture was left alone for a period of 90 minutes at a temperature of 295K. The crude product was cut into pieces of about 100 g and pasteurized at a temperature of 353-363K, and was suitable for pharmaceutical or nutritive purposes. The product can be stored in a frozen state or in a refrigerating machine.

Example IV.

Into a vessel of 100 1, centrifuged ox's plasma in the amount of 85 1 was poured, and then was made up to a volume of 100 1 with an aqueous solution containing 1200 g of sodium chloride, calcium chloride and 5 g of citric acid.
The mixture was left alone for I minutes at a temperature of 295K. After this time a product was obtained, having the same volume as the volume of the original components.
The crude product was cut into pieces and pasteurized as disclosed in example I. After pasteurization, the pieces changed their color from pink-white into white. The product was appropriated for nutritive purposes, for example, as an addition to ready-to-cook ground products.
.

-I' Example V.

Into a vessel of 100 l, a mush liquid of pig's blood cells in the amount of 85 l was poured. In a separate vessel, an aqueous solution of 120 g calcium chloride, 300 g of calcium carbonate, 100 g of sodium chloride and S g of citric acid in 15 1 of water was prepared. This solution was poured into the vessel with the mush liquid and left alone or 60 minutes at a temperature of 292K. After that lo time, a product was obtained, having the same volume as the original components. The product was cut into pieces having a thickness of 40 mm and pasteurized. This product was suitable for pharmaceutical and cosmetic purposes.

:` :

Claims

The embodiments of the invention in which an exclusive property of privilege is claimed are defined as follows:

1. In a method of transformation of animal blood and its fractions, said method comprising the steps of stabilizing the blood or its fraction with at least one compound capable of binding calcium ions naturally appearing in the blood, and subsequently subjecting the so stabilized blood or its fractions to a thermal treatment, the improvement wherein said method comprises the additional steps of:
- adding to the blood or its fraction at least one organic or inorganic compound of calcium in the amount of 0.009-0.018 mole/dm3, such an amount corresponding to an equivalent amount of 0.1-0.2% by weight of calcium chloride;
- adding to the blood or its fraction at least one salt of sodium, potassium or calcium in the amount of 0.085-0.43 mole/dm3, such an amount corresponding to an equivalent amount 0.5-2.5% by weight of sodium chloride;
- leaving alone the blood or its fractions with the above additions for a period of time sufficient to allow solidification into a product having the same volume as the total volume of the starting compounds; and - thermally hardening the so obtained product.

2. The improved method of claim 1, comprising the additional step of adding neutral protein-carbohydrate substances to the blood or its fractions.

3. The improved method of claim 1, comprising the additional step of adding acidic protein-carbohydrate substances to the blood or its fractions in such an amount that the pH of the final composition is higher than 5.7.

4. The improved method of claim 1, comprising the additional step of adding vitamins, amino acids and microelements to the blood or its fractions.

5. The improved method of claim 1, comprising the additional step of adding taste and aromatic substances to the blood or its fractions.

6. The improved method of claim 2, comprising the additional step of adding an organic or inorganic acid to the composition to achieve a pH ranging between 5.7 and 6.5.

7. The improved method of claim 3, wherein the amount of acidic substances added to the blood or its fraction is such that pH of the composition is lower than 6.5.