重组肉加工技术及发展趋势

4211,2,2,*,3,3(1日照职业技术学院食品工程学院,山东日照276826;2东北农业大学食品学院,黑龙江哈尔滨150030;3山东日照尧王酒业集团,山东日照276800):着重介绍了近几年来重组肉加工技术的主要方法,如酶法加工技术化学法加工技术和物理法加工技术的加工原理,并阐述了重组肉加工技术的发展方向是生产安全的具有稳定货架期的功能性肉制品:重组肉,加工技术,发展趋势TechnologyanddevelopingtendencyofrestructuredmeatHUANGLi1,2,KONGBao-hua2,*,CHENLi-dong3,KUANGYun-feng3(1CollegeofFoodEngineering,RizhaoVocationalTechnicalCollege,Rizhao276826,China;2CollegeofFoodScience,NortheastAgriculturalUniversity,Harbin150030,China;3RizhaoYaokingLiquorGroups,Rizhao276800,China)Abstrac:tTherestructuredmeattechnology,whosestickinesstheoremhadbeenintroducedinrecentyears,suchasenzymicmethods,chemicalmethodsandphysicsmethodsinthisessayThedevelopingtendencyofrestructuredmeattechnologyinthefuturewasproducingfunctionalandpreservablefoodswasalsoclarifiedKeywords:restructuredmea;ttechnology;developingtendency:TS2514:A:1002-0306(2010)05-0421-03:2009-06-01*通讯联系人:黄莉(1977-),女,讲师,研究方向:肉品科学:山东省高等学校优秀青年教师国内访问者项目2060,(),[1],,,,,,,,1996[2],2003,,[3],,,,,1,,,11,(casein)(SPI)[4],[5],(transglutaminase,TG),TG,,TG,,,,,422TGTG,,Ca2+,,,,,,[6]12TG,,,,,,,Ca2+,Ca2+,[7];MeansCa2+,[8]Imeson[9],,,,Ca2+Mg2+,,,,[7]13,,,,,(200MPa),--[10]Hong200MPa,025%075%-075%430min,,,-,[11]221,,,,,,,TG,,,,,,,,,,RajendranThomas,20d,[12]Akashi[13]Modi,-16+24,[14],,22,,,,,,221,25~30g/d10~13g/1000kca,l3!1,60~120g/d,[15]Borderas,,()(),[16]Kritz,;II[17]Sa∀nchez-Alonso3%,[18],222,,,423[19]Sa∀nchez-Alonso,6,,[20],,223,,,,,,Serrano,,,[21]3,,,,;,,,[1]梁海燕,马俪珍重组肉制品的研究进展[J]肉类工业,2005(5):27-31[2]张荣强,俞纯方,李周全复合动植物营养鱼肉灌肠的研究[J]肉类研究,1996,12(2):16-17[3]谢超,杨坚牛肉重组香肠加工工艺[J]肉类工业,2002,4(261):7-8[4]KangIK,YasukiM,KojiI,etalGelationandgelpropertiesofsoybeanglycinininatransglutaminase-catalyzedsystem[J]AgricFoodChem,1994,42:159-165[5]KerryJF,DonnellAO,BrownetalOptimisationoftransglutaminaseasacoldsetbinderinlowsaltbeefandpoultrycomminutedmeatproductsusingresponsesurfacemethodology[A]CongressProceedings45thICoMST[C]Yokohama,Japan,1999(1):140-141[6]黄耀江,于伟,张淑萍,等血浆纤维蛋白粘合剂的制备及其在重组肉中应用[J]现代生物医学进展,2008(8):59-61[7]张慧昊结冷胶与海藻酸钠对低脂猪肉糜凝胶性质的影响[D]合肥工业大学,2007,6[8]MeansWJ,SchmidtGRRestructuringfreshmeatwithouttheuseofsaltorphosphate[J]AdvancesinMeatResearch,1987(3):469-487[9]Imeson,etalOnthenatureoftheinteractionbetweensomeanionicpolysaccaridesofpectateandalginategels[J]ScienceofFoodandAgriculture,1977,28:661-668[10]HongGP,ParkSH,KimJY,etalEffectsoftime-dependenthighpressuretreatmentonphysicochemicalpropertiesofpork[J]FoodScienceandBiotechnology,2005(14):808-812[11]Geun-PyoHong,Se-HeeKo,M-iJungCho,ietalEffectofglucono-d-lactoneandj-carrageenancombinedwithhighpressuretreatmentonthephysico-chemicalpropertiesofrestructuredpork[J]MeatScience,2008(79):236-243[12]RajendranThomas,ASRAnjaneyulu,NKondaiahQualityandshelflifeevaluationofemulsionandrestructuredbuffalomeatnuggetsatcoldstorage(4#1)[J]MeatScience,2006(72):373-379[13]AkashiAPreservativeeffectofeggwhitelysozymeonViennasausages[J]ZootechScience,42,289-295[14]VKMod,iNSMahendrakar,DNarasimhaRao,etalQualityofbuffalomeatburgercontaininglegumefloursasbinders[J]MeatScience,2003(66):143-149[15]刘云,蒲彪,张瑶,等浅谈膳食纤维在功能性肉制品中的开发应用[J]食品研究与开发2007(128):161-164[16]AJBorderas,ISa∀nchez-Alonso,MPe∀rez-MateosNewapplicationsoffibresinfoods:Additiontofisheryproducts[J]TrendsinFoodScienceandTechnology,2005(16):458-465[17]RMKritz,HEfthimiou,YStomatopoulosEffectofpricklypear(Opuntiarobusta)onglucoseandlipid-metabolisminnon-diabeticswithhyperlipidemiaApilotstudy[J]WienerKlinischeWochenschrift,2002,114(19-20):840-846[18]IsabelSa∀nchez-Alonso,RaminHaji-MalekiA,JavierBorderiasWheatfiberasafunctionalingredientinrestructuredfishproducts[J]FoodChemistry,2007(100):1037-1043[19]魏文青抗氧化剂抗击自由基的卫士[J]中老年保健,2006(11):27[20]ISa∀nchez-Alonso,AJime∀nez-Escrig,FSaura-Calixto,etalAntioxidantprotectionofwhitegrapepomaceonrestructuredfishproductsduringfrozenstorage[J]LWT,2008,41:42-50[21]ASerrano,SCofrades,FJime∀nezColmeneroTransglutaminaseasbindingagentinfreshrestructuredbeefsteakwithaddedwalnuts[J]FoodChemistry,2004(85):423-429