重組肉制品研究與應用進展

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Abstract： Alarge amountof by-products willbe inevitably producedduring the procesingof meat products.Restructured meatis meat products with ediblevalueorhigheraddedvaluethatare produced through therationalutilizationof these by-products by mechanically processing themorbonding them together with additives.In this paper，the definition， formation mechanism，and bonding methods of restructured meat are introduced，and the main methods for processing restructuredmeataresummarized.Inaddition，thisreview focusesontheoriginandactionmechanismoftransglutaminase （TGase），abnderforrestructuredmeat，aswellasitsfunctioninestructuredmeat products.Finally，anoutlookonthefuture development of restructured meat is provided to guide future research and industrial application.

Keywords： restructured meat; transglutaminase; binding agent; application; technology

DOI：10.7506/rlyj1001-8123-20250103-001

中圖分類號：TS251.5 文獻標志碼：A 文章編號：1001-8123（2025）08-0064-07

引文格式：

程可玉，曾憲軍，于立梅，等.重組肉制品研究與應用進展[J].肉類研究，2025，39（8）：64-70.DOI：10.7506/rlyj1001-8123-

20250103-001. http：//www.rlyj.net.cn

CHENGKeyuZENGXianjun，YUimei，etal.Progressiestructredmeatproducts：researchndapplication[J].eatRearch，

2025，39（8）： 64-70.（inChinese withEnglishabstract）DOI：10.7506/rlyj10-8123-20250103-001.htp：//www.rlyj.netcn

隨著經(jīng)濟和工業(yè)快速發(fā)展及生活水平的不斷提高，人們在解決溫飽之外，對動物性食品的需求量越來越大。（剩余16000字）