植物多糖在低盐低脂肉制品中的应用  

Application of Plant Polysaccharides in Low-Salt and Low-Fat Meat Products

作　　者：任晶晶 王茜茜[1] 潘琼 余霞[1] 陈从贵[1,2] REN Jingjing;WANG Xixi;PAN Qiong;YU Xia;CHEN Conggui(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Engineering Research Center of Bioprocess,Ministry of Education,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009 [2]合肥工业大学,农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《肉类研究》2020年第9期74-80,共7页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0401205);安徽省家禽体系建设项目(AHCYJSTX-06)。

摘　　要：食用高盐高脂肉制品不利于人体健康,低盐低脂已成为肉制品发展趋势。植物多糖是一种天然的高分子化合物,将其添加到肉制品中可以改变肉体系的凝胶、持水、乳化能力等特性,提高肉制品品质(质构、保水性等)、改善感官品质、促进健康等。本文系统总结和归纳植物多糖在肉制品中的应用研究现状,梳理植物多糖在肉类工业中的应用前景,以期为肉类工业中更好地应用植物多糖提供理论指导。Eating high-salt and high-fat meat products is not conducive to human health.Therefore,developing low-salt and low-fat meat products has become a new trend.Plant polysaccharides,a class of natural macromolecular compounds,can change the gelling,water retention and emulsifying characteristics,and thus improve the texture and water-holding capacity,and sensory quality and promote human health when added to meat products.In this paper,the current status of the application of plant polysaccharides in meat products is systematically summarized,and an outlook on future trends is presented,in order to provide theoretical guidance for more extensive application of plant polysaccharides in the meat industry.

关 键 词：植物多糖 肉制品 低盐低脂 品质特性 健康功能 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]