低盐低脂功能性肉制品的研究进展  

Research progress in the low-salt and low-fat functional meat products

作　　者：李培迪[1] 张德权[2] 田建文 

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]中国农业科学院农产品加工研究所,北京100193 [3]宁夏科学技术厅,宁夏银川750001

出　　处：《食品工业科技》2014年第16期391-394,共4页Science and Technology of Food Industry

摘　　要：我国是世界上肉制品生产的第一大国,同时也是肉制品消费总量最多的国家。近年来大量研究表明过量食用红肉及加工肉制品会增加罹患慢性疾病的风险,低盐低脂功能性肉制品的开发受到重视。本文主要综述了低盐低脂功能性肉制品的开发研究进展,并指出功能性肉制品发展中存在的局限性,以期为功能性肉制品的研究和开发提供理论参考。China is the biggest country of meat production in the word ,as well as the country with the most meat consumption. In recent years a large number of studies have showed that excessive consumption of red meat and processed meat products increased the risk of chronic diseases. The development of low-salt and low-fat functional meat products has been attracted considerable attention. This article mainly summarized the research progress on low-salt and low-fat functional meat products,and points out some of the limitations in the research and development of functional meat products,so as to provide a theoretical basis for the research and exploitation of functional meat products.

关 键 词：低盐 低脂 功能性食品 肉制品 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]