乳液凝胶替代动物脂肪在肉制品中应用的研究进展  

Recent Advances in the Application of Emulsion Gels as Fat Replacers in Meat Products

作　　者：冯旸旸 徐敬欣 于栋 孔保华[1] 刘骞[1] FENG Yangyang;XU Jingxin;YU Dong;KONG Baohua;LIU Qian(School of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院

出　　处：《食品科学》2019年第21期236-242,共7页Food Science

基　　金：国家自然科学基金面上项目(31671788)

摘　　要：随着消费者越来越注重饮食与健康之间的关系,如何替代肉制品中含有大量饱和脂肪酸的动物脂肪已经成为肉品科学领域研究的热点问题。然而,单纯地过多降低动物脂肪使用量会大大降低肉制品的风味和柔嫩多汁的口感。近年来,利用具有独特结构和功能特性的乳液凝胶作为一种新型的动物脂肪替代物越来越受到重视。本文在国内外相关研究的基础上,全面综述了乳液凝胶的制备方法、品质特性和在低脂肉制品中的应用情况,以期为乳液凝胶替代动物脂肪在肉制品中的应用提供良好的理论依据,也为生产高附加值的新型健康低脂肉制品提供创新性技术指导。With the increasing interest of consumers in the relationship between diet and health, how to replace animal fat, containing a large amount of saturated fatty acids, in meat products has become a hot topic in the field of meat science. However, simply reducing the use of animal fat could significantly reduce the flavor, tenderness and juiciness of meat products. Recently, more and more research has focused on the potential application of emulsion gels as animal fat replacers in meat products due to their unique structures and functional properties. This article provides an extensive review of the literature on the preparation, quality characteristics and application in low-fat meat products of emulsion gels in order to establish a good theoretical basis for the application of emulsion gels to replace animal fat in meat products and to provide innovative technical support for the development of value-added low-fat health and nutritious meat products.

关 键 词：乳液凝胶 动物脂肪替代物 低脂肉制品 品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]