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| Research Progress on Quality Improvement of Minced Meat Products Based on Protein-Water Interactions |
| LEI Chaojie, WANG Jing, YI Changsong, CHENG Tiantian, CHEN Yuanmeng, YANG Zhi, YANG Huijuan |
| 1. College of Chemistry and Environment, Yunnan Minzu University, Kunming 650500, China; 2. College of Quality and Standardization, China Jiliang University, Hangzhou 310018, China |
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Abstract With the continuous improvement of people’s living standards, minced meat products have gradually become the new favorite on the dining table due to their rich nutritional value and convenience for consumption. Minced meat contains a high protein content and a balanced amino acid profile, and deep processing and modification of minced meat protein can optimize its processing adaptability and product stability, expanding the application market. This paper focuses on exploring the interaction mechanism between protein and water in minced meat, and analyzes the key factors affecting their interaction such as pH value, ionic strength and temperature, providing a theoretical basis and technical support for improving the processing performance of minced meat protein and developing new minced meat products and offering references for the innovative development of the food industry.
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| [1] |
WU Jie, LI Xinxin, JI Yebiao, LI Hao, YAO Zekai, WANG Ying, XIN Haiyun, LI Baohong, CHENG Leiyan, MENG Fanming. Meat Flavor Enhancement: A Comprehensive Review of Formation Mechanism, Key Influencing Factors, and Regulatory Strategies[J]. Meat Research, 2025, 39(9): 78-84. |
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2026, Vol. 40 
