摘要
脂肪在肉制品加工尤其是凝胶类产品中起着十分重要的作用。但随着人们生活水平和保健意识的提高,低脂甚至无脂食品越来越受到消费者的欢迎。本文主要简述了肉制品中降低脂肪含量的主要方式,重点介绍了脂肪替代物的分类、特性及在凝胶类肉制品中的应用效果、问题和注意事项,并展望了脂肪替代物未来的发展趋势,旨在安全有效地降低肉制品中的脂肪含量,为脂肪替代物在低脂食品中的应用提供理论参考依据。
Fat plays a very important role in the process of meat products, especially in gel meat processing. But with the improvement of people＇s living standard and health care consciousness, low-fat or even fat free food is becoming more and more popular.In this paper, the main ways to reduce the fat content of meat products were briefly introduced focused on the classification, properties of meat fat substitute, and the application of problems and cautions in gels meat products were also described.Also, the future development trend of the fat substitute was summarized, in order to reduce the fat content safely and effectively in meat products and to provide a theoretical reference for the application of fat substitutes in the low fat foods.
作者
高雪琴
付丽
吴丽
张万刚
GAO Xue- qin;FU Li;WU Li;ZHANG Wan- gang(Henan University of Animal Husbandry and Economy, Zhengzhou 450046;Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第11期319-326,共8页
Science and Technology of Food Industry
基金
河南省重大科技专项子课题(161100110800-05)
河南省2017年科技发展计划-科技攻关(172102110039)
河南省重大科技专项(161100110700)
河南省高等学校重点科研项目(178550003)
河南牧业经济学院食品科学与工程专业核心课程教学团队(84000013)
河南牧业经济学院学术带头人项目(8000137).
