摘要
我国作为肉制品消费总量最高的国家,其中低脂凝胶类肉制品十分符合当今人们的消费观念和健康的饮食理念。单纯将脂肪含量降低势必会影响肉制品品质,因此,在保持产品品质或对产品品质影响较小的同时降低脂肪含量成为肉制品研究热点。本文主要概述了脂肪替代及非热加工技术的分类和特点,着重论述低脂凝胶类肉制品中碳水化合物类脂肪替代物,常见的几种非热加工技术对蛋白功能特性的影响和应用,以及脂肪替代与非热加工技术结合应用于低脂肉制品的研究进展,并对低脂凝胶肉制品的发展方向进行展望。
As the country has become the largest consumer of meat products,low-fat gel-type meat products highly conform to Chinese people's consumption concept and the concept of health diet.Simply reducing the fat content is bound to affect the quality of meat products.Therefore,how to reduce the fat content while maintaining product quality or only slightly affecting product quality has become a research hotspot.This paper reviews the application of fat replacement and/or non-thermal processing technologies in the production of low-fat gel-type meat products with special focus on carbohydrates available to replace fat in low-fat gel-type meat products and the impact of several common non-thermal processing technologies on protein functional properties.In addition,it discusses future directions for the development of low-fat gel-type meat products.
作者
苏娅宁
杨慧娟
陈韬
SU Yaning;YANG Huijuan;CHEN Tao(School of Food Science and Technology,Yunnan Agricultural University,Kunming 650000,China;1nstitute of Standardization,China Metrology University,Hangzhou 310018,China)
出处
《肉类研究》
2021年第9期51-57,共7页
Meat Research
基金
浙江省自然科学基金项目(LQ20C200011)
浙江-俄罗斯(省农科院)营养健康食品绿色制造联合研究中心项目(2019C04022-4)
云南农业大学科研发展基金项目(KX900127000)。
关键词
脂肪替代
非热加工
凝胶肉糜
共同作用
fat replacement
non-thermal processing
meat-batter gel
collaborative effect
