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Home >Food Processing: Techniques and Technology > Archive > Volume 25, Issue 2, 2012 > INFLUENCE OF THE WAY OF PRELIMINARY PROCESSING ON THE YIELD AND FRACTIONAL COMPOSITION OF BLOOD PLASMA PROTEINS
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

INFLUENCE OF THE WAY OF PRELIMINARY PROCESSING ON THE YIELD AND FRACTIONAL COMPOSITION OF BLOOD PLASMA PROTEINS

Olga V. Kriger a
,
Izgaryshev A. V. a
,
Lapin AP. a
Affiliation
a Kemerovo Institute of Food Science and Technology
Copyright ©Kriger et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The article deals with the main ways of butcher blood stabilization. The blood clotting mechanism is studied. The influence of stabilizers on the content of plasma and forming elements is defined. The fractional composition of the stabilized plasma proteins of alimentary blood is defined.
Keywords
Butcher blood, fractional composition of proteins, blood stabilization
REFERENCES
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  2. Лисицын, А.Б. Функциональные продукты на мясной основе / А.Б. Лисицын, А.В. Устинова, Н.Е. Белякина // Хранение и переработка сельхозсырья <http://elibrary.ru/issues.asp?id=8266&selid=437522>. - 2007. - № 8. - С. 59-63.
  3. Митасева, Л.Ф. Новый способ структурирования плазмы крови / Л.Ф. Митасева, Н.В. Нефедова, О.В. Козеева // Мясная индустрия. - 2000. - № 6. - С. 32-33.
  4. Самбурский, А.И. Лабораторные центрифуги. Классификации и рекомендации по использованию / А.И. Самбурский // Медтехника и медизделия. - 2008. - № 3 (46). - С. 28-32.
  5. Изгарышева, Н.В. Преимущества использования вторичного сырья мясной промышленности в технологии кислородных коктейлей / Н.В. Изгарышева, О.В. Кригер, В.А. Жданов // Техника и технология пищевых производств. - 2011. - № 1. - С. 27-31.
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Contents
Abstract
Keywords
References
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