肉制品无磷保水剂的研究进展  

Research Progress of Phosphorus Free Water Retaining Agents for Meat Products

作　　者：刘凯彤 戴文欣 梁荣蓉[1] 张一敏[1] 罗欣[1] 毛衍伟[1] LIU Kaitong;DAI Wenxin;LIANG Rongrong;ZHANG Yimin;LUO Xin;MAO Yanwei(College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品科技》2024年第8期295-300,共6页Food Science and Technology

基　　金：山东省生猪产业技术体系项目(SDAIT-08-10)。

摘　　要：随着消费者对饮食健康的重视不断提高,消费者对日常饮食的选择愈发谨慎。磷酸盐是肉制品加工中常见的食品添加剂,起到保水、持油和改善品质的作用,但是过量的磷酸盐摄入对人体健康带来诸多不利影响。因此,为了降低磷酸盐的使用量并保证产品品质,肉类科研人员做了大量研究。文章概述了碳酸盐、植物蛋白、植物多糖替代磷酸盐保水剂时的效果、对产品品质的影响及缺点,讨论了复配无磷保水剂的应用及效果,为肉制品无磷保水剂的开发、应用和研究提供理论和技术指导。As the focus on healthy eating grows,consumers are becoming increasingly mindful of their daily dietary choices.Phosphate is a commonly used food additive in meat processing,used to enhance water retention,oil retention,and overall quality.However,excessive intake of phosphate can have numerous adverse effects on human health.Consequently,extensive research has been conducted by meat researchers to reduce the use of phosphate while ensuring product quality.The paper summarizes the effects,impacts on product quality,and limitations of using carbonate,plant protein,and plant polysaccharides as substitutes for phosphate-based water-retaining agents.It discusses the application and effectiveness of blended phosphorus-free water-retaining agents,providing theoretical and technical guidance for the development,application,and further research of phosphorus-free water-retaining agents for meat products.

关 键 词：肉制品 保水性 磷酸盐 无磷保水剂 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]