HAMBURGER PATTY DEVELOPMENT WITH ALGINATE-PECTIN
MEAT EMULSION
Lyudmila Ivanovna Barybina, Natalya Pavlovna Oboturova, Viktoria Andreevna
Datsko, Andrey Ashotovich Nagdalian*, Marina Egorovna Kopchekchi, Nadezhda
Arkadievna Ozheredova, Marina Nikolaevna Verevkina, Alexander Nikolaevich Simonov
Key words: Meat emulsion, Pectin, Alginate, Phosphates, Whey protein,
Patty, Hamburger, Healthy food, Food safety.