Abstract:Large quantities of ground meat are produced during the meat processing, which are used as low-value by-products. Binders and the mechanic effects help change the spatial structure of myofibrillar/myosin, which promote the protein-protein and protein-water cross-linking, to form a uniform and dense 3D gel network structure, and hence enhance the integrity of the product. At present, common binders include hydrophilic colloid, transglutaminase, soybean protein isolate, plasma protein and gluconate-δ-lactone. They play an important role in recombinant meat products according to their characteristics. Their mechanisms are summarized and compared, the effects of temperature, pH and concentration on the bonding properties are briefly analyzed, providing a theoretical basis for the subsequent research of binders.
