Effect of Lactic Acid Bacteria Concentration and Flaxseed Cake Flour on the Formation and Stability of Bovine Blood Plasma Gels
Shulenova A. Kassenov A. Kakimov M. Kokayeva G. Mustafayeva A. Mursalykova M. Krasnopyorova Y. Sviderskaya D. Rzayev B. Iskakov B.
July 2025Multidisciplinary Digital Publishing Institute (MDPI)
Processes
2025#13Issue 7
The protein fraction of slaughterhouse blood remains underutilized primarily due to challenges associated with its instability during processing and storage. This study aimed to develop stable bovine blood plasma gels using selected lactic acid bacteria and flaxseed oil cake flour. Various lactic acid bacteria strains were incorporated at concentrations of 5–20% (w/w), and gel properties such as pH, gelation time, yield stress, and freeze–thaw syneresis were evaluated. Optimal gelation was achieved at 20% inoculum, producing fibrin networks with yield stresses (372 Pa) comparable to recalcified controls (410 Pa), but accompanied by high serum loss and undesired acidic aromas at higher bacterial densities. Incorporating 5% hydrated flaxseed oil cake flour successfully reduced syneresis below 10%, improved water-holding capacity (135%), and prevented development of off-flavors, demonstrating beneficial interactions between flaxseed polysaccharides and blood plasma proteins. Thus, combining a 20% mixed lactic starter with 5% flaxseed cake flour yielded a stable plasma gel suitable for meat product applications, balancing rapid gel formation, high moisture retention, desirable rheological properties, and neutral sensory characteristics.
blood plasma structuring , flaxseed oil cake flour , lactic acid bacteria , syneresis , yield stress
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Department of Technology of Food and Processing Industries, Saken Seifullin Kazakh Agro Technical University, Astana, 010011, Kazakhstan
Department of Technological Machinery and Equipment, Saken Seifullin Kazakh Agro Technical Research University, Astana, 010011, Kazakhstan
Department of Technological Equipment, Shakarim University of Semey City, Semey, 071412, Kazakhstan
Department of Engineering and Industrial Technologies, Innovative University of Eurasia, Pavlodar, 140000, Kazakhstan
Department of Architecture and Design, Toraigyrov University, Pavlodar, 140000, Kazakhstan
Department of Technology of Food and Processing Industries
Department of Technological Machinery and Equipment
Department of Technological Equipment
Department of Engineering and Industrial Technologies
Department of Architecture and Design
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