脂肪替代物在肉制品中应用研究进展
近几年人们对于肉制品的摄入量逐渐增加, 而传统肉制品中较高的脂肪含量给人们带来了很多慢性疾病。由于脂肪替代物在肉制品中的应用可有效降低脂肪的摄入, 且能预防高脂膳食所引起的一系列疾病, 弥补脂肪的减少给肉制品所带来的口味上的损失, 因此低脂肉制品的研究势在必行。本文基于国内外脂肪替代物的发展现状, 从单一型脂肪替代物(蛋白质类、碳水化合物类、脂质类)和复合型脂肪替代物(由不同基质来源物按照一定比例结合在一起协同发挥脂肪替代作用的混合物)2个方面阐述了各自对于低脂肉制品的感官特性和质构特性影响的研究进展还有脂肪替代物应用中存在的问题, 并对脂肪替代物发展方向做出了展望, 以期为低脂肉制品的研发提供一定的参考。
In recent years, people's intake of meat products gradually increased, and traditional meat products with high fat content brought people a lot of chronic diseases. As the application of fat substitutes in meat products can effectively reduce the intake of fat, prevent a series of diseases caused by high-fat diet, make up for the reduction of fat to the meat brought about by the loss of taste, so researches about low-fat meat are imperative. Based on the development of fat substitutes at home and abroad, this paper elaborated the effects of fat substitutes on the sensory characteristics and texture characteristics of low fat meat products from the aspects of single fat substitutes (proteins, carbohydrates and lipids) and compound fat substitutes (a mixture of different substrates combined together in a certain proportion to act as a fat substitute), and the problems in the application of fat substitutes were summarized. It also looked forward to developing of fat substitutes, in order to provide some references for the research and development of low-fat meat products.
标题：脂肪替代物在肉制品中应用研究进展
英文标题：Research progress of the application of fat substitutes in meat products
作者：
董学文 吉林大学食品科学与工程学院
张苏苏 吉林大学食品科学与工程学院
李大宇 吉林大学食品科学与工程学院
庞国强 吉林大学食品科学与工程学院
周亚军 吉林大学食品科学与工程学院
中文关键词:低脂,肉制品,脂肪替代物,进展,
英文关键词:low-fat,meat product,fat substitute,progress,
发表日期：2017-05-22
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