摘要
综述了脂肪、钠盐替代物的种类、特点和最新研究进展,论述了脂肪、钠盐替代品应用在低脂、低钠肉制品中对制品外观、质构、口感和风味等的影响作用,以期为低脂、低钠肉制品研究开发提供参考。
A comprehensive review was made on the kinds, characteristics and research development of low-fat sodium-reduced processed meat products . The impact of appearance, texture, taste and flavor of the meat was discussed. This can be the references to the research and development of low-fat sodium-reduced processed meat products.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第2期163-167,共5页
Food and Fermentation Industries
基金
十一五国家科技支撑计划(No.2007BBAD70B02)
关键词
脂肪替代物
钠盐替代物
肉类制品
fat substitution, sodium salt substitution, processed meat products
