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.

This study investigated the technological feasibility of using a pre-structured bovine blood plasma–flaxseed composition as a functional partial substitute for beef in emulsion-type sausages. Five formulations containing 0–30% replacement were evaluated to determine effects on structural, nutritional, and microbiological properties. Incorporation of the structured composition modified the functional balance of the protein system: water-holding capacity remained stable (p > 0.05), while fat-holding and emulsifying capacities improved at higher inclusion levels (p < 0.05), indicating enhanced interfacial stabilization of the fat phase. Progressive softening of texture was observed, with significant reductions in hardness and chewiness at 30% replacement (p < 0.05). Cooking loss increased at elevated substitution levels but remained within acceptable technological limits. During refrigerated storage, microbial counts remained below safety thresholds. A 15–25% replacement level provided the most balanced performance, maintaining sensory acceptability while improving lipid stabilization. The results demonstrate that structured plasma-based systems can function as effective protein–emulsion modifiers in meat formulations, supporting sustainable valorization of slaughter by-products.

This study developed candied pumpkin using Jerusalem artichoke syrup as an alternative to sucrose and evaluated its physicochemical properties, microstructure, sensory quality, and storage stability. Five formulations with Jerusalem artichoke syrup-to-pumpkin ratios of 1.25:1.00–1.30:1.00 were compared with a sucrose-based control. Syrup-based samples contained more protein (0.96–0.99 g/100 g) and fewer carbohydrates (21.25–23.35 g/100 g) than the control (0.40 and 40.40 g/100 g, respectively). Their caloric values ranged from 90.37 to 99.34 kcal/100 g, compared with 163.20 kcal/100 g in the control. Initial hardness was lower in syrup-based samples (30–40 kPa) than in the control (45 kPa), indicating a less rigid texture. Microstructural analysis showed preserved fibrous organization and a more uniform matrix, particularly in Sample 3 (1.27:1.00). This formulation also showed favorable sensory characteristics and higher contents of vitamin C, pantothenic acid, niacin, phosphorus, magnesium, sodium, and iron. During storage, moisture content decreased and water activity increased gradually but remained below 0.60. Microbial counts remained within permissible limits for 9 months, with no detectable coliforms or pathogenic microorganisms. Therefore, Jerusalem artichoke syrup may be considered a promising sucrose substitute for producing candied pumpkin with improved nutritional value and acceptable storage stability.