领学术科研之先，创食品科技之新
—— 中国食品杂志社
Fish recombination technology uses adhesives such as transglutaminase, or through special processing techniques on the physical, chemical or biological level, recombine the minced fish to change the original organizational structure of the fish. The muscle tissue, connective tissue, and adipose tissue can be reasonably distributed and transformed. This article mainly reviews the basic research status of structural changes in fish recombination technologies (such as heat treatment, ultra-high pressure treatment, extrusion treatment, etc.) at home and abroad, and the development prospects of its application are prospected.
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