摘要
在肉制品屠宰加工过程中会产生大量肉类副产品,如剔骨碎肉、肉渣等,不仅给企业造成重大的经济损失,有时还会因处理不当或不能及时处理,而给环境造成污染。现今,这方面的研究主要集中在重组上,即如何将在加工过程中产生的副产品通过加入粘合剂如转谷氨酰胺转氨酶、酪阮酸钠、大豆分离蛋白、卡拉胶等重新组合起来或者通过真空滚揉、机械捶打、滚揉与捶打相结合等操作方式改变肉原有的组织结构、性能等。本文综述了肉类副产品利用的研究方法即重组肉,并阐释了重组肉的含义、机理和研究进展等。
In the meat product slaughtering and processing will produce the massive meats sideline proauct, such as from picking out the bone hashed meat,or the meat dregs and so on,it not only creates the heavy economic loss to the enterprise, sometimes also causes the pollution to the environment, because of wrong process or cannot process in timel. Nowadays, this aspect＇s research mainly concentrates on the reorganization, namely, the sideline product which will produce in the processing process through to join the bond. In the article summarized the meats sideline product use research technique is socalled the reorganization meat, and has explained the reorganization meat meaning, the mechanism and the research development and so on.
出处
《肉类研究》
2010年第1期23-25,共3页
Meat Research
关键词
重组
肉
进展
reorganization
meat
progress
