FUNCTIONAL PROPERTIES OF BLACK BEEF ALBUMIN OF DOMESTIC AND FOREIGN PRODUCTION
Abstract
The article presents the results of studies to determine a set of functional properties of black beef albumin produced domestically (Belarus) and abroad (Netherlands) (including organoleptic properties, pH, emulsifying capacity and emulsion stability, gelling capacity, solubility, mass fraction of moisture, protein, fat, amino acid composition, and mineral content), which demonstrated the potential for its use in food products to increase the nutritional and biological value of meat products, enrich them with organic iron, and impart a more intense color to meat products.
About the Authors
K. Marchenko
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
O. Khodoreva
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
S. Gordynets
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Marchenko K., Khodoreva O., Gordynets S. FUNCTIONAL PROPERTIES OF BLACK BEEF ALBUMIN OF DOMESTIC AND FOREIGN PRODUCTION. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):278-285. (In Russ.)
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