Effect of Pasteurization on the Quality of the Nutritional Supplement Biostimulin

Abstract

Bioestimulin is an antianaemic liquid supplement elaborated with bovine blood using combined methods of preservation. It shelf-life in ambient temperature is a year, but the heat treatment inclusion will be a more microbiological stability. In this work the effect of heat treatment on Bioestimulin quality was determinated. Blood was carried out of water bath, the rest of ingredients were mixed and the product was pasteurized until 70°C. Phisic-chemicals evaluations, minerals content, microbiological and sensorial analysis were determinated. To know the heat treatment on this parameters a t-student test to pared samples (p ≤ 0,05) was done. Desiccation was unique change observed in the product while the stability indices of Bioestimulin were into de ranges of this antianaemic supplement.