功能性肉制品开发研究进展  

Advancement in the Development of Functional Meat Products

作　　者：付晓[1] 张志宇[1] 张佳敏[2] 王卫[2] 

机构地区：[1]西华大学生物工程学院,成都610039 [2]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《中国食物与营养》2010年第3期40-44,共5页Food and Nutrition in China

基　　金：肉类加工四川省重点实验室开放基金资助项目(09R10)

摘　　要：本文在概述国内外功能性肉制品发展现状的基础上,介绍了受到国际上关注的可用于功能性肉制品开发的生物活性成分,并对各种功能性肉制品在开发中的技术难点进行了简述。In this paper, the development status of the functional meat products was summarized.Meanwhile several bio-active ingredients used for the development of functional meat products and conceoned by international were introdmced. Moreover, the technical difficulties in the development of various kinds of functional meat products were also briefly described.

关 键 词：肉制品 功能性 开发 技术 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]