脂肪替代品在低脂肉制品中的研究进展  

Research progress in fat replacement of low fat meat production

作　　者：王强[1,2] 周雅琳[2] 赵欣[2] 邹妍[1] 陶兵兵[1] 赵国华[1,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆第二师范学院生物与化学工程系,重庆400067 [3]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品工业科技》2013年第12期347-352,共6页Science and Technology of Food Industry

基　　金：科技部863项目(2011AA100805-2);重庆市自然科学基金(CSTC2012jjA80002);重庆教委科学技术研究项目(KJ121504)

摘　　要：由于低脂肉制品可有效降低脂肪的摄入,且能预防高脂膳食所引起的各种慢性疾病,相关研究领域逐渐成为近年来的研究热点。本文基于国内外低脂肉制品的发展现状,从脂肪替代物、脂肪模拟物和复合型脂肪替代物三个方面综述了各自对低脂肉制品组成成分、组织结构、抗氧化性及感官评价等指标影响的最新研究进展,并就肉制品中脂肪替代物的发展方向进行了展望。Due to decreased fat intake and prevented slow disease, tow-fat meat production became hot topics which attracted by increasing researchers in recent years. In this article ,on the basis of studies of low fat meat production,the lasted progress in constituents,texture characteristic,antioxidatant stability and sensory quality of low fat sausage added three type fat replacements was reviewed. Meanwhile ,referential formations and its future prospect in the low fat meat production were provided in this work.

关 键 词：低脂 脂肪替代品 肉制品 进展 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]