Study on effect of two sodium phosphates on anti-coagulation properties of fresh pig blood

In order to develop low-cost and effective blood anticoagulant,the effects of sodium hexametaphosphate(SH) and sodium pyrophosphate(SP) on viscosity,color,ash content and total volatile basic nitrogen(TVB-N) of fresh pig blood were investigated,and the comprehensive results were evaluated.The results showed that the addition of 0.6% SH or 0.8% SP could effectively prevent the clotting of fresh pig blood.SH increased the brightness L value of the blood at 1.0% addition level and SP improved a value at same level,but both phosphates could increase the ash content of products.The addition of 0.6%～0.8% SP lessened the increase of TVB-N value after 30h storage of treated blood.The comprehensive result of SP was better than the SH,and the addition level of 0.8% was appropriate.