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作 者:Jiahui Ma Pengyu Lei Lei Wang Jia Yi Yilei Ma Yimeng Fang Linkai Qu Li Luo Kun Zhang Libo Jin Qinsi Yang Wei Wu Da Sun
机构地区:[1]Institute of Life Sciences&Biomedical Collaborative Innovation Center of Zhejiang Province,Wenzhou University,Wenzhou 325035,China [2]College of Veterinary Medicine,Jilin University,Changchun 130062,China [3]Affiliated Dongguan Hospital,Southern Medical University,Dongguan 523059,China [4]Bioengineering College of Chongqing University,Chongqing 400044,China [5]Wenzhou Institute,University of Chinese Academy of Sciences,Wenzhou 325000,China
出 处:《Food Science and Human Wellness》2025年第4期1185-1211,共27页食品科学与人类健康(英文)
基 金:funded by National Natural Science Foundation of China(51901160)。
摘 要:For the purpose of satisfying high demands for taste,color,flavor,and storage of meat products,water retention agents(WRAs)play an important role.Phosphate has been widely used as an attractive functional material for water retention in current practical applications.However,excessive phosphate addition and longterm consumption may be harmful impacts on health and the environment.Therefore,it is vital to develop safe and efficient phosphate-free WRAs for further improving water-holding capacity(WHC)efficacy and edible safety,especially in meat products.In particular,sugar water retention agents(SWRAs)are increasingly popular because of their perfect safety,excellent WHC,and superior biological properties.This review discusses the inducements and mechanisms underlying water loss in meat products.In addition,we focused on the research progresses and related mechanisms of SWRAs in the WHC of meat products and its unique biological functions,as well as the extraction technology.Finally,the future application and development of SWRA were prospected.
关 键 词:Sugar water retention agents Phosphate-free Meat products Water-holding capacity Biological function
分 类 号:TS251.1[轻工技术与工程—农产品加工及贮藏工程]
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