转谷氨酰胺酶和超高压技术在重组肉制品中的应用  

Applications of transglutaminase and high pressure processing in restructured meat

作　　者：董建国[1] 李斌[1] 赵永红[1] 潘润淑[1] 马汉军[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品与机械》2012年第4期62-64,86,共4页Food and Machinery

基　　金：河南省教育厅科技创新人才支持计划项目(编号:2009HASTIT029)

摘　　要：介绍重组肉制品的定义、分类及加工原理,并对转谷氨酰胺酶和超高压技术在重组肉制品中的应用和研究进展进行综述,以期为转谷氨酰胺酶和超高压技术在重组肉制品加工中的应用提供参考。The definition, classification and processing principle of re- structured meat are briefly introduced, and the applications and re- search progress of transglutaminase and high pressure processing in it are particularly discussed in this paper, and these can be the refer- ences to the research and applications of transglutaminase and high hydrostatic pressure treatment on restructured meat products.

关 键 词：重组肉 超高压 转谷氨酰胺酶 应用 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]