Аңдатпа
The article is devoted to the prospects of using protein fractions of blood plasma as a source of protein in the meat processing industry. The necessity of creation of such products is caused by the current situation in the field of meat processing-insufficient production of meat products.Blood plasma contains a set of essential amino acids necessary for protein synthesis in the human body. Due to high solubility and functional characteristics, plasma proteins are easily integrated into various food matrices, improving their nutritional value and organoleptic properties. Blood plasma proteins have high biological and functional value. Functionality is characterized by such abilities as gelation, foaming, emulsification and stabilization of meat products. In this paper, the consistency and structure forming ability of blood plasma of cattle of different ages was studied. The gelling ability of blood plasma of young cattle, steers aged 1 to 3 years and 6 to 7 years and the effect of lactic acid bacteria concentration on the structuring of blood plasma of cattle were investigated. Further, the consistency obtained from the structured plasma was comparatively evaluated. The aim of this work is to comparatively evaluate the consistency and structuring ability of bovine blood plasma.