复配食用胶在肉制品加工过程中的应用研究进展  

Research progress on application of compound edible gum in meat products

作　　者：张根生[1] 赵金娜 遇世友 王军茹 ZHANG Gen-sheng;ZHAO Jin-na;YU Shi-you;WANG Jun-ru(College of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品与机械》2021年第9期232-239,共8页Food and Machinery

基　　金：黑龙江省“百千万”工程科技重大专项(编号:2019ZX07B03-3)。

摘　　要：综述了复配食用胶在肉制品加工过程中的应用及其对肉制品品质影响的研究进展。复配食用胶在肉制品加工过程中应用,具有蛋白保护、凝胶保水、乳化稳定、品质提升、覆膜保鲜等作用,对肉制品品质的改善具有积极作用,但食用胶的种类和复配比例,以及其对改善肉制品品质的作用机理仍有待进一步深入研究。The application of compound edible gum in meat processing and its effect on the quality of meat products were reviewed. The compound edible glue plays an important role in protein protection, gel water, emulsion stability, quality improvement and preservation. However, the proportion of species and distribution of edible gum and its action mechanism of improving the meat quality remains to be further studied.

关 键 词：复配食用胶 肉制品 研究进展 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]