谷物膳食纤维在肉类加工制品中的应用与研究进展  

Application and Research Progress of Cereal Dietary Fiber in Meat Processing Products

作　　者：吕蒙 牟德华[1] 冯随 王世杰 高晓光[1] Lü Meng;MOU De-hua;FENG Sui;WANG Shi-jie;GAO Xiao-guang(College of Bioscience&Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050018,Hebei,China;Hebei Sogreen Food Co.,Ltd.,Shijiazhuang 050021,Hebei,China)

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北双鸽食品股份有限公司,河北石家庄050021

出　　处：《食品研究与开发》2021年第4期209-214,共6页Food Research and Development

基　　金：河北省省级省校科技合作开发资金支持项目;河北省高等学校科学技术研究项目(BJ2018061)。

摘　　要：传统肉制品存在脂肪含量高、蒸煮损失大等问题,影响肉制品的品质。添加有谷物膳食纤维的肉制品脂肪含量低、营养成分均衡、品质好,长时间食用该类肉制品可以显著降低多种慢性疾病的发生。近年来,谷物膳食纤维在肉制品中的应用得到国内外研究学者的广泛关注。该文综述了谷物膳食纤维对肉制品品质的影响和谷物膳食纤维在肉制品中应用的国内外研究进展,提出谷物膳食纤维在肉制品应用过程中存在的问题,并对未来发展方向做出展望。Traditional meat products have problems such as high fat content and large cooking loss,which seriously affect the quality of meat products.Meat products added with cereal dietary fiber have low fat content,balanced nutrition,and good quality.Long-term consumption of this type of meat products can significantly reduce the occurrence of various chronic diseases.In recent years,the application of cereal dietary fiber in meat products has attracted widespread attention from researchers at home and abroad.This article summarized the effects of cereal dietary fiber on meat product quality and the progress of domestic and foreign research on the application of cereal dietary fiber in meat products.Then it presented the problems in the application of cereal dietary fiber in meat products and maked a prospect for future development.

关 键 词：肉制品 膳食纤维 谷物 品质 健康 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]