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| Application of Binder in Restructured Meat Processing: A Review |
| LIU Bing, HAN Qi, KONG Baohua*, SUN Fangda |
| College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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Abstract Meat restructuring technology is the process of regrouping lower-value trimmed meat to improve the quality
and value of products. Binders have a macromolecular structure that has the capacity to form matrices that retain aroma
and nutrients and also entrap large amounts of water in such a manner that exudation is prevented. They are used to bind
water and fat to stabilize meat emulsions in ground meat products. This paper reviews recent progress in the mechanism and
application of different kinds of binders (calcium alginate, transglutaminase, fibrinogen, food gum and so on) in restructured
meat processing, aiming to provide a theoretical basis for further research on restructured meat production.
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