The positive influence of the black food albumin on the functional and technological properties of the minced meat systems from pork is established. The limit concentration is 0,5% to the mass of raw materials with the preservation of the optimum color characteristics. The possibility of the black food albumin use in the boiled sausage technology for the purpose of the product color stabilization is theoretically proved and experimentally confirmed.
black food albumin, model minced meat systems, meat products, functional and technological properties
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