Publications by authors named "Zhonghai Hu"
Article Synopsis
- Restructuring meat products enhances material utilization and economic efficiency by combining smaller meat pieces or granules into larger forms, optimizing their structure, appearance, nutrient retention, and flavor enhancement.
- The study reviews various commonly used adhesives in meat recombination technology, including transglutaminase and gelatin, alongside processing technologies like high-pressure and 3D printing, focusing on their principles and safety.
- The analysis covers the advantages, challenges, and future prospects of bonding techniques in restructured meat, offering insights for further research in the field.
This study explored the feasibility of partially substituting NaCl with MgCl in preparing gel products from goose meat. Furthermore, the effects of synergistic interaction between different pH levels and NaCl concentrations on the structure and characteristics of the gels were explored by analyzing their secondary structure, microstructure, and water-distribution properties. The results showed that NaCl could be partially substituted by MgCl, with the optimal preparation conditions: NaCl (0.
View Article and Find Full Text PDFThe impact of exogenous limiting amino acids on protein gel formation was investigated to enhance the gelation properties of Landaise goose myofibrillar protein (MP). Amino acid composition and gel properties were analyzed, and homologous protein modeling and molecular docking techniques were used to simulate binding sites. Valine was identified as the first limiting amino acid.
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