植物蛋白在动物肉糜类制品中的应用现状及研究进展  

Recent Progress in Application and Research of Plant Proteins in Minced Meat Products

作　　者：袁丽[1] 孔云菲 贾世亮 石彤[1] 励建荣 包玉龙 高瑞昌[1] YUAN Li;KONG Yunfei;JIA Shiliang;SHI Tong;LI Jianrong;BAO Yulong;GAO Ruichang(College of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;College of Food Science and Engineering,Zhejiang University of Technology,Hangzhou 310014,China;College of Food Science and Engineering,Bohai University,Jinzhou 121013,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]浙江工业大学食品科学与工程学院,浙江杭州310014 [3]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《肉类研究》2022年第10期43-50,共8页Meat Research

基　　金：国家自然科学基金区域联合发展重点基金项目(U20A2067);浙江省深海渔业资源高效开发利用重点实验室开放基金项目(SL2021003)。

摘　　要：植物蛋白添加到肉糜制品中,既可以缓解因肉类消费增加带来的环境保护压力,还可以满足消费者对动物福利和自身营养健康的需求。同时,还可以通过植物蛋白的加入调控肉糜制品的品质,丰富产品类型。本文对近年来相关植物蛋白原料及其在肉糜制品中的应用进行综述。首先简要介绍常见的植物蛋白原料及其功能特性,其次分别重点阐述植物蛋白的加入对肉糜制品凝胶特性、持水性、色泽、风味及营养等品质的影响,以期为植物蛋白资源在肉糜制品中的应用与品质提升提供参考。Not only can addition of plant proteins into meat products relieve the pressure of environmental protection caused by increasing consumption of animal products,but also meet consumer demands for animal welfare and healthy diets.Moreover,incorporation of plant proteins can modulate the quality of minced meat products and bring diversity to the market.In this paper,the application of plant proteins in minced meat products is reviewed.Common plant proteins and their functions are introduced,and special emphasis is placed on discussing the effects of plant protein addition on gelling properties,water-holding capacity,color,flavor,and nutritional properties of minced meat products.This review is expected to provide support for the application of plant proteins in minced meat products and quality improvement.

关 键 词：植物蛋白 肉糜制品 凝胶特性 持水性 色泽 改性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]