食用菌营养价值、功能特性及其在肉制品加工中的应用研究进展  

Research Progress on Nutritional Value,Functional Properties and Application of Edible Mushrooms in Meat Processing

作　　者：孙丹丹 姜琳琳 杨啸吟[1] 毛衍伟[1] 张一敏[1] 郝剑刚 梁荣蓉[1] SUN Dandan;JIANG Linin;YANG Xiaoyin;MAO Yanwei;ZHANG Yimin;HAO Jiangang;LIANG Rongrong(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Wulagai Test Station of National Beef Cattle Yak Industrial Technology System,Wulagai 026321,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 [2]国家肉牛牦牛产业技术体系乌拉盖试验站,内蒙古乌拉盖026321

出　　处：《肉类研究》2025年第2期67-75,共9页Meat Research

基　　金：国家现代农业(肉牛牦牛)产业技术体系建设专项(CRAS-37);山东省生猪产业技术体系项目(SDAIT-08-10)。

摘　　要：食用菌是一类可供人类食用且具有药用价值的大型真菌总称。近年来,经济的快速发展使人们对健康肉类的需求不断增加,新型肉制品市场发展空间广阔。食用菌因富含蛋白质和多糖等多种营养物质受到消费者的青睐,成为新型肉制品的又一良好原料。目前食用菌已经作为蛋白替代物、脂肪替代物等添加到肉制品中,起到改善产品质构特性、减少饱和脂肪酸摄入等作用,显示出其在新型肉制品开发中的广阔市场前景。但食用菌的添加不可避免地会使产品具有菌类本身的味道,引起肉品品质的改变。此外,肉制品中掺入食用菌存在食用菌敏感人群的过敏风险,这是肉品加工行业需要关注的问题。本文综述食用菌的营养价值、功能特性及其近年来在肉制品中的应用,以期为其在肉制品中的进一步开发和利用提供一定的理论和技术参考。Edible mushrooms are a general term for a class of large mushrooms that are available for human consumption and have medicinal value.In recent years,the rapid development of the economy has increased people’s demand for healthy meat,so the market for new meat products has broad space for development.Edible mushrooms are favored by consumers because they are rich in protein,polysaccharide and other nutrients,and have become another good raw material for new meat products.At present,edible mushrooms have been added to meat products as protein and fat substitutes to improve product texture characteristics while reducing saturated fatty acid intake,showing their broad market prospects in the development of new meat products.However,the addition of edible fungi will inevitably bring their own taste to meat products,causing changes in the quality of meat products.In addition,the incorporation of edible mushrooms in meat products can pose allergy risks for those allergic to edible mushrooms,which is a problem that the meat processing industry needs to pay attention to.In this paper,the nutritional value,functional properties and recent application of edible mushrooms in meat products are reviewed in order to provide a theoretical and technical reference for their further development and utilization in meat products.

关 键 词：食用菌 肉制品 营养价值 功能特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]