z-logo
Premium
Dried bovine plasma. I.—Storage of spray‐dried plasma and the freeze‐concentration of liquid plasma
Author(s) -
Brooks J.,
Ratcliff P. W.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740100907
Subject(s) - chemistry , plasma , chromatography , flavour , desorption , oxygen , food science , organic chemistry , adsorption , physics , quantum mechanics
Abstract Spray‐dried plasma rapidly acquired a fishy flavour, which was at least partly caused by oxidation when kept in air at 25d̀. The change was accompanied by a disappearance of glucose and an increase of fluorescence; the rate of both these processes was influenced by the amount of oxygen initially present in the system. Because of desorption of air from the particles, the lowest concentration of oxygen attainable by gas‐packing was still sufficient to produce a diminished but objectionable degree of fishiness. Frozen plasma did not become fishy during storage. The preparation and properties of a freeze‐concentrated plasma are described.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here