Abstract
The sanguine plasma from the blood stabilized with polyphosphate sodiumrepresents an important source of gelatinization and emulsification, for the meat industry.The stability of functional features for the sanguine plasma is possible in conditions oftemperature, addition of chloride sodium and the duration of respective treatment, thetemperature of 40 0C, the duration of 10 minutes and an additions of chloride of sodium of0, 6 Mol L.
Cuvinte cheie
sanguine plasma
protein
albuminoid.