Effect of Lactic Acid Bacteria Concentration and Flaxseed Cake Flour on the Formation and Stability of Bovine Blood Plasma Gels

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

Peer Review Report 

Manuscript: Effect of Lactic Acid Bacteria Concentration and Flaxseed-Cake Flour on the Formation and Stability of Bovine Blood Plasma Gels

This manuscript presents an innovative and well-structured study on the biotechnological valorization of bovine blood plasma-a largely underutilized by-product of the meat industry by using selected lactic acid bacteria and flaxseed oil cake flour to develop functional protein-based gels. The approach is timely, sustainable, and relevant for the development of clean-label meat ingredients.

Key points:

1. Clear scientific rationale and practical application in upcycling meat by-products.
2. Systematic experimental design testing 9 microbial strains at four concentrations, with appropriate controls and replication.
3. Good use of physicochemical and rheological metrics (pH, gelation time, yield stress, syneresis).
4. The combined effect of microbial cultures and flaxseed flour is a novel contribution.
5. Statistical analysis (ANOVA and Tukey’s test) is appropriately applied and reported.

Conclusion

This is a valuable contribution to the field of sustainable food innovation. The results are promising and the application potential is high. The manuscript only requires minor revisions to improve clarity and completeness.

Minor revisions are reported in attached report.

 

Comments for author File: Comments.pdf

Comments on the Quality of English Language

The manuscript contains overly long or complex sentences and minor typographical and grammatical inconsistencies.

Simplify long sentences, especially in the Introduction and Discussion sections.

Ensure consistent punctuation (e.g., appropriate use of commas).

Correct minor typographical errors .

Author Response

Dear Reviewer

Please find attached the file with our answers

All corrections were highlighted in blue

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

General Comments:

This manuscript explores a novel and sustainable strategy to utilize bovine blood plasma by fermenting it with lactic acid bacteria and stabilizing it using flaxseed oil cake flour. While the work presents important practical applications and uses well-documented experimental methods, the current version requires major revisions to improve clarity, scientific rigor, and the quality of data presentation.

Abstract

•    The abstract is too long and includes excessive detail (e.g., strain names and experimental concentrations) that should be moved to the main text.

•     Focus the abstract on the aim, key findings, and major conclusion. Avoid listing all microbial strains and their effects in detail.

Introduction

•    The introduction is well written, logically structured, and clearly explains the context and significance of the study.

•    No major changes are required, although a brief mention of the unique rationale for using flaxseed flour (compared to other plant gums) could be included.

 

Materials and Methods

•    The manuscript does not mention whether ethical clearance was obtained for sourcing bovine blood. Even if blood was sourced from slaughterhouses, a statement on ethical compliance is mandatory.

•    Figures 1 and 2: These add no scientific value to the manuscript and should be removed. They occupy space without contributing data or insight.

•    Consider clarifying whether inoculation percentages refer to dry weight or CFU.

Results and Discussion

•    The first paragraph of Section 3.1 repeats information already covered under Materials and Methods (lines 284–289). This redundancy should be removed.

•    The manuscript does not sufficiently discuss potential negative outcomes such as over-acidification or excessive proteolysis at higher bacterial concentrations, which could compromise gel quality over time. This must be addressed.

•    Figures 4–7: These can be combined into a single composite figure to improve visual clarity and reduce space. Additionally, none of the graphs show standard deviations (SDs) or error bars, which is a serious concern regarding the presentation of experimental reproducibility.

•     Many figures are not scientifically insightful in their current form. Consider either revising these or removing them altogether if they do not support core conclusions.

•    The manuscript must provide a stronger scientific rationale for selecting flaxseed oil cake flour over other commonly used plant-based polysaccharides (e.g., guar gum, carrageenan, soy fiber). Without this, the choice appears arbitrary.

Author Response

Dear Reviewer

Please find attached the file with our answers

All corrections were highlighted in blue

Author Response File: Author Response.pdf

Round 2

Reviewer 2 Report

Comments and Suggestions for Authors

The author has addressed all the suggestions/comments; hence, I accept it in the present form.