油基脂肪替代物在香肠制品中应用的研究进展  

Recent Progress on the Application of Oil-Based Fat Substitutes in Sausage Products

作　　者：秦乐蓉 王海滨 廖鄂[1,2] 金伟平 彭利娟 QIN Lerong;WANG Haibin;LIAO E;JIN Weiping;PENG Lijuan(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Institute of Meat Processing and Safety,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武汉轻工大学肉类加工与安全研究所,湖北武汉430023

出　　处：《食品科学》2022年第11期383-391,共9页Food Science

基　　金：2019年恩施州科技计划项目(D20190022)。

摘　　要：香肠加工中普遍存在脂肪过剩的问题。具有高n-3脂肪酸含量的植物油因能够降低心血管疾病的风险而成为一种极具潜力的脂肪替代物,通过用植物油部分替代动物脂肪来改善香肠中饱和脂肪酸、不饱和脂肪酸及胆固醇的比例,能提高香肠制品的营养品质,更符合人们对健康和营养的追求理念。本文主要针对天然油、预乳化油和凝胶油3类以食用油为物理基础的脂肪替代物对香肠加工、营养、感官和安全的影响等进行论述,并就其目前在香肠降脂方面的研究进展进行了总结,同时展望其未来研究方向,旨在为提高新型减脂香肠产品的综合品质和制备技术提供思路。Excessive fat is a common problem in sausage processing.Vegetable oils rich in n-3 fatty acid are a promising fat substitute due to their ability to reduce the risk of cardiovascular disease.Partially replacing animal fat with vegetable oils can improve the proportions of saturated fatty acids,unsaturated fatty acids and cholesterol in sausage and its nutritional quality,meeting people’s pursuit of health and nutrition.This review summarizes the effects of three types of oil-based fat substitutes(natural oil,pre-emulsified oil,and oleogel)on the processing,nutrition,sensory quality and safety of sausage.Recent progress in their application in reduced-fat sausage is summarized and future research directions are discussed,aiming to provide ideas for the development of new reduced-fat sausage products.

关 键 词：香肠 脂肪替代物 乳胶 油凝胶 结构剂 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]