基于蛋白质与水分子相互作用的肉糜制品品质改善研究进展OA

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.