Changes in Transglutaminase Activity and Its Contribution to Gelation Properties of Low-Salt Myosin Under Ultrasound

Gao, Xia; Li, Kaiqi; Xiong, Shanbai; Liu, Ru

doi:10.1007/s11947-023-03250-7

Food Bioprocess Technol

2023

DOI: 10.1007/s11947-023-03250-7

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Changes in Transglutaminase Activity and Its Contribution to Gelation Properties of Low-Salt Myosin Under Ultrasound

Xia Gao,

Kaiqi Li,

Shanbai Xiong

et al.

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2024

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Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products

Kang,

Hou,

2024

Foods

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Salt assumes a significant role in the production of meat gels. Excessive intake of salt adversely affects human health, and consumers’ demand for reduced-salt meat products is escalating. This review primarily introduces the characteristics of the physical processing technology of reduced-salt gel meat products, such as the technology of ultrasonic, high-pressure processing, beating, plasma, and magnetic field, and its role in reduced-salt gel meat processing, and explores means to improve the teaching effect of the physical processing technology of reduced-salt gel meat products in the major of Food Science and Engineering. It was found that physical processing techniques, such as ultrasound, high-pressure processing, and beating, could enhance the solubility and processing performance of myofibrillar protein by improving the meat structure and protein conformation, increasing the interaction between proteins, water, and fat molecules, and enhancing the texture, water-holding capacity, and sensory quality of reduced-salt gel meat products. In the promotion and teaching of physical processing technology, it is necessary to strengthen interdisciplinary integration and scientific research activities according to the customs, laws and regulations of different countries and regions, combined with the development frontier of the technology, and develop reduced-salt gel meat products that meet local needs according to local conditions.

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Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products

Kang,

Hou,

2024

Foods

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Changes in Transglutaminase Activity and Its Contribution to Gelation Properties of Low-Salt Myosin Under Ultrasound

Cited by 1 publication

References 43 publications

Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products

Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products

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