Investigation of functional and technological properties of micellar casein concentrate for the formation of qualitative and quantitative characteristics of sausage products.

The article presents the investigation of the functional and technological properties of micellar casein concentrate (MCC) and the determination of the possibility of its use in sausage production technology to obtain a high-quality meat product. MCC was used in the formulation of white sausages as a partial meat replacer. The physicochemical and sensory characteristics of the protein make possible using it in the food industry. It was determined that emulsifying ability and capacity, water- and fat-absorption capacity of MCC allow using its hydrated form as an additive in meat products. The protein formed stable gels with increasing strength during storage. Evaluation of the main functional and technological properties in raw minced meat and cooked sausages containing MCC showed an increase in pH, water-holding capacity, and overall yield in comparison with the control sample. The strength of the cooked products decreased with the addition of MCC due to the reduction in myofibrillar protein content. Microbiological control conducted did not reveal the presence of any pathogens. [ABSTRACT FROM AUTHOR]