摘要
大量的研究证实了从传统的肉制品到健康食品变化的可能性,在肉制品中添加一些功能性成分对产品物理、化学性质和感官特性的影响作用,以及所带来的一些功能性变化。
The possibility from traditional meat production to healthy food was proved by numerous studies. The effects on the physical, chemical and sensory characteristics of meat products by adding functional ingredients were presented in the article. The prospect was also predicted in the future.
出处
《肉类工业》
2006年第11期27-30,共4页
Meat Industry
关键词
肉制品
功能性添加物
功能性食品
meat products, functional additive ,functional foods
