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The recombination technology of meat and meat products originated in the 1960s, and it is through mechanical action that various carcass parts are recombined into new structural forms of different shapes. This technique is conducive to increasing the utilization rate of minced meat, increasing the value of the product and edibleness, especially the tenderness and flavor of the product.
meat recombinant bonding technology generally includes two kinds, the more common is the thermocoagulation technology, that is, the addition of salty substances to make the muscle of myogen fibrin extruded, and then by heating at high temperature conditions to form a protein gel, in order to achieve recombinant purposes;
TG enzyme catalyzes the transfer of glutamine and lysine residues in proteins, allowing crosslinking between proteins. Myoglobulin and actoprotein in muscles are also suitable substrates for TG enzyme action, and by catalysis of TG enzymes, dense three-dimensional mesh structures are formed between muscle protein molecules, which bond small pieces of minced meat to recombine. The study found that using both TG enzymes and sodium caseinate worked better.
alginate is the use of its water-soluble viscosity, play a thickening, stable role, its viscosity mainly depends on D-glycoalic acid and L-glucosalic acid content, temperature and pH. In addition, seaweed salts can also form gels with secondary cations, which is more common in Ca2 plus.
alginates can be added to food as a source of water-soluble and viscous fibers in addition to acting as a adhesive. In the application of recombinant meat, the bonding between adhesive seaweed acid and fibrinogen was compared, and the results showed that alginate had better bonding in raw meat and good bonding effect in cooked meat.
in recombinant meat, fibrin can form fibrin gels, which act as bonding. The research shows that by optimizing the frozen precipitation method to improve the amount of fibrin extraction in cold precipitation, and the cold precipitation prepared into fibrin freeze-drying powder, and finally through a variety of meat adhesive bonding effect to compare, found that fibrin has a better bonding.
glucose acid-endester (GDL) is an acid-type coagulant, which itself can not precipitate protein, hydrolyze into glucoic acid under heating conditions, so that pH is reduced, due to increased acidity so that protein molecules become both ions and precipitation, so that protein food production solidification. Some studies show that GDL as a bind under certain external pressure to produce recombinant pork, wherein GDL as the main bind to add soybean separation protein, wheat flour, cara gum compound, detection and addition of different compound preparations of the recombinant effect, found that the compound preparation made of recombinant meat compared with blank control has a stronger water holding, combined with a certain external pressure can form a more cohesive texture.
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