Description
Blood's protein matrix coagulates when heated, creating a dense, iron-rich gel.
Technical
Hemoglobin and plasma proteins denature at 60-70°C, forming a three-dimensional network through hydrophobic interactions and disulfide bonds between cysteine residues.
Culinary Significance
Provides economical protein source with distinctive metallic flavor and smooth, dense texture when properly prepared.
Science
Primary Reaction
Thermal protein denaturation
Parameters
Temperature
72°C optimal
60°C to 75°C range
Time
45 minutes
30 minutes – 2 hours
Equipment
Non-reactive bowls (stainless steel)Fine mesh strainerSausage casingsWater bath setup