CAJ | 학술논문

文章主要从感官、加工工艺、化学组成和新鲜度4个方面分析比较血浆蛋白粉、血球蛋白粉和血粉的差异。结果表明，血浆蛋白粉的营养价值较高，血球蛋白粉蛋白含量较高，其中血浆、血球蛋白粉的加工工艺比血粉科学及安全，前两者的新鲜度也明显高于血粉，更易保存。
문장주요종감관、가공공예、화학조성화신선도4개방면분석비교혈장단백분、혈구단백분화혈분적차이。결과표명，혈장단백분적영양개치교고，혈구단백분단백함량교고，기중혈장、혈구단백분적가공공예비혈분과학급안전，전량자적신선도야명현고우혈분，경역보존。
The differences among the plasma protein powder, blood protein powder and blood meal from sens-es, processing, chemical composition and freshness. The results showed that the plasma protein powder nutrition val-ue higher, blood protein powder protein content was higher, including plasma, blood protein powder processing tech-nology and safety science than blood meal, the freshness of plasma protein pouder and blood protein powder was al- so significantly higher than the blood meal, more safety.