Drying methods of duck blood: Changes in volatile components and physicochemical properties

Area of Science:

• Food Science
• Chemical Engineering
• Biotechnology

Background:

• Duck blood is a valuable byproduct with potential for food applications.
• Drying methods significantly impact the quality and volatile compounds of food powders.
• Understanding these impacts is crucial for optimizing processing and industrial utilization.

Purpose of the Study:

• To investigate the physicochemical properties and volatile components of duck blood powder.
• To compare the effects of four different drying methods: freeze drying (FD), hot air drying (HD), spray drying (SD), and vacuum drying (VD).
• To identify the optimal drying method for preserving duck blood powder quality and enhancing its industrial application.

Main Methods:

• Duck blood samples were subjected to FD, HD, SD, and VD.
• Physicochemical properties (lightness, redness, water activity, carbonyl content) were analyzed.
• Volatile compounds were identified and quantified using gas chromatography-mass spectrometry.
• Multivariate analyses (PCA, heatmap, MFA) were employed to correlate drying methods with properties and volatile profiles.

Main Results:

• Hot air drying (HD) resulted in the lowest lightness and highest carbonyl content.
• Vacuum drying (VD) yielded the highest water activity and redness.
• Drying methods significantly altered volatile compound profiles; VD had the highest concentration but fewest identified compounds.
• Distinct correlations were found between drying methods, physicochemical properties, and volatile compounds; VD showed higher water activity and aldehydes/ketones, while HD increased carbonyls and acids.

Conclusions:

• Vacuum drying (VD) is the most suitable method for duck blood powder production, offering superior quality and efficiency.
• The choice of drying method critically influences duck blood powder's characteristics and volatile composition.
• Optimizing drying techniques can enhance the commercial viability and diverse food applications of duck blood powder.