复合果蔬肉制品研究与应用进展  

Advances on research and development of meat products compounded with fruits and/or vegetables

作　　者：邓亚敏[1] 邵俊花[1] 冯叙桥[1] 王乐田 董丽[1] 王南[1] 谭阳[1] 刘苏苏[1] 王继业[1] 

机构地区：[1]渤海大学食品科学与工程学院辽宁省食品安全重点实验室,辽宁锦州121013

出　　处：《食品工业科技》2016年第2期394-399,共6页Science and Technology of Food Industry

摘　　要：为促进肉制品生产的多样性并同时拓展果蔬的应用领域,使得肉制品营养、保健、色泽诱人且口味独特,在肉制品的加工中添加果蔬形成复合果蔬肉制品,已经成为肉制品发展的一个新方向,开发及应用前景广阔。果蔬的添加形式与添加量、工艺路线等因产品形式不同而异。本文综述了近年来复合果蔬肉制品的研究进展情况,包括原料研究、新产品的开发、关键技术研究、研究与应用存在的一些主要问题及应对策略,以期为肉类深加工、果蔬的充分利用及高档复合肉制品的开发提供借鉴参考。In order to promote the diversity of meat products,to expand the application field of fruits and vegetables,and to produce nutritional,functional,attractive and unique tasty meat products simultaneously,adding fruits and/or vegetables in meat processing to form meat products compounded with fruits and/or vegetables have become a new developmental direction for the meat processing industry with prosperous future. The meat product forms varies with the added mode,amount and processing route of fruits and vegetables. This mini-review paper summarized recent advance on meat products compounded with fruits and/or vegetables,including raw material research,exploration of new products,and key application technologies.Some of the major problems encountered in the research and development had been posed and their coping strategies suggested,so as to provide references for meat deep processing,full use of fruits and vegetables,and developing high-grade meat products compounded with fruits and/or vegetables.

关 键 词：果蔬 肉制品加工 应用 进展 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]