低脂低钠肉类制品的研究进展  

Recent Advances of Low-fat Sodium-reduced Processed Meat Products

作　　者：郝红涛[1] 赵改名[1] 李苗云[1] 柳艳霞[1] 杨欢欢[1] 

机构地区：[1]河南农业大学食品科学技术学院

出　　处：《食品与发酵工业》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)

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.

关 键 词：脂肪替代物 钠盐替代物 肉类制品 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]