摘要
介绍了脂肪替代品的种类、特点和最新研究情况,主要介绍了脂肪模拟品在低脂肉制品中的应用进展。论述了脂肪模拟品应用在低脂肉制品中给产品的性质和感官特性带来的一些影响作用。以期为低脂肉制品的加工提供一些理论基础。
This article has reviewed the research development of different kinds of fat replacers in meat products and their types, characteristics and the substitute effect. And finally the applications of fat replacers in low-fat meat products have also been introduced. This can supply some theoretics to meat processing industry.
出处
《食品研究与开发》
CAS
北大核心
2007年第3期163-166,共4页
Food Research and Development
