摘要
近年来人们越来越重视生产具有功能性作用的肉及肉制品,作者综述了肉中的n-3多不饱和脂肪酸,共轭亚油酸、维生素E、硒等4种功能性成分,以及通过营养手段对肉中这些功能性成分进行调控。
In recent years,much attention has been paid to meat and its products with special functions to promote human-being health and prevent the risk of diseases.This manuscript reviewed the functional compounds such as n-3 polyunsaturated fatty acids,conjugated linoneleic acid,vitamin E and selenium in animal meats.The dietary manipulation strategies to improve the above functional compounds were also discussed.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2012年第3期253-258,共6页
Journal of Food Science and Biotechnology
基金
浙江省科技厅公益项目(2010C32069)
浙江省自然科学基金项目(Y2100719)
关键词
功能性成分
营养调控
肉品
functional compounds,dietary manipulation,animal meat