重组肉制品是提高材料利用率和经济效益的一种方法。在这种结合肉块或颗粒形成较大肉块的过程中,用于粘合重组肉的添加剂和加工技术在肉的结构和外观形成中起着至关重要的作用,同时减少营养和水分流失并增强风味。本研究综述了肉类重组技术中常用的粘合剂,包括转谷氨酰胺酶,葡萄糖酸-δ-内酯,纤维蛋白,明胶,和凝胶乳化剂,如亲水胶体,磷酸盐,淀粉,和纤维素。此外,加工技术,如高压,超声波,真空辅助,微波炉,讨论了三维打印,强调他们的原则,属性,功能,和安全。该研究进一步总结了各种粘接技术在重组肉中的应用和研究进展。它分析了优势,挑战,这些技术的发展前景,为该领域的进一步研究提供支撑。
Restructuring meat products is one way of improving material utilization and economic efficiency. In this process of combining meat pieces or granules to form larger pieces of meat, the additives and processing techniques employed in bonding the restructured meat play crucial roles in the formation of the structure and appearance of the meat while simultaneously reducing nutrient and water loss and enhancing flavor. This study reviews the adhesives commonly used in meat recombination technology, including transglutaminase, glucono-delta-lactone, fibrin, gelatin, and gel emulsifiers such as hydrophilic colloid, phosphate, starch, and cellulose. Additionally, processing technologies such as high-pressure, ultrasonic, vacuum-assisted, microwave, and three-dimensional printing are discussed, with emphasis on their principles, properties, functionalities, and safety. The study further summarizes the application and research progress of various bonding techniques in restructured meat. It analyzes the advantages, challenges, and development prospects of these techniques to provide support for further research in this field.