脂肪替代物在肉制品加工中应用的研究进展  

Application and Research Progress of Fat Substitutes in Meat Products Processing

作　　者：许皖田 许玉娟 李聪 周辉[1,2] 马相杰 徐宝才 XU Wantian;XU Yujuan;LI Cong;ZHOU Hui;MA Xiangjie;XU Baocai(School of Food and Bioengineering,Hefei University of Technology,Hefei 230009,China;Engineering Research Center of Agricultural Products,Ministry of Education,Hefei University of Technology,Hefei 230009,China;Henan Shuanghui Investment Development Co.,Ltd.,Luohe 462000,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 [3]河南双汇投资发展股份有限公司,河南漯河462000

出　　处：《食品工业科技》2025年第2期367-374,共8页Science and Technology of Food Industry

基　　金：“十四五”国家重点研发计划(2023YFD2100702);中央高校基本科研业务费专项资金(JZ2024ZDYF0144,JZ2023HGQA0113,PA2023GDGP0040)。

摘　　要：脂肪可以为人体提供必要的能量,在肉制品加工过程中起到改善感官品质的作用,但过多摄入脂肪可能导致肥胖、心血管疾病等健康问题。随着人们食品安全和健康意识的提高,低脂肉制品受到广大消费者的追捧。近年来,脂肪替代物成为当前肉制品低脂化加工的研究热点之一。膳食纤维、预乳液、蛋白质基质等传统脂肪替代物无法完全模拟脂肪的口感,会导致肉制品感官品质下降,油凝胶与乳液凝胶等新型脂肪替代物通过对油脂进行改良,能够更好地模拟动物脂肪的口感,但人们对其接受度较低。目前,脂肪替代物主要应用于法兰克福香肠及汉堡肉饼等西式肉制品中,在中式肉制品中的研究较少。本文预测有关脂肪替代物的研究将会从新型脂肪替代物的研发、功能性因子的添加以及脂肪替代物在人体内的消化吸收等角度开展,旨在为提高新型减脂肉制品的食用品质提供思路和技术支持。Fat can provide the necessary energy for the body and play a role in improving the sensory quality during the processing of meat products,but excessive intake of fat may lead to obesity,cardiovascular disease and other health problems.With the improvement of people's food safety and health consciousness,low-fat meat products are sought after by consumers.In recent years,fat substitutes have become one of the current research hotspots for low-fat processing of meat products.Traditional fat substitutes such as dietary fiber,pre-emulsion,and protein matrix cannot completely simulate the taste of fat,which will lead to a decrease in the sensory quality of meat products.New fat substitutes such as oleogel and emulsion gel can better simulate the taste of animal fat by modifying fats and oils,but the acceptance of them is low.Currently,fat substitutes are mainly used in western meat products such as Frankfurter sausage and hamburger patties,and less research has been conducted in Chinese meat products.This paper predicts that research on fat substitutes will be carried out from the perspectives of research and development of new fat substitutes,addition of functional factors,and digestion and absorption of fat substitutes in the human body,with the aim of providing ideas and technical support for the improvement of the consumption quality of new fat-reduced meat products.

关 键 词：低脂肉制品 脂肪替代物 油凝胶 乳液凝胶 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]