摘要
在肉制品加工中,植物油是具有功能特性的脂肪替代品.对比了动植物油在膳食中的作用,重点论述了植物油的功能特性和肉制品加工中的应用现状.大量研究表明,在肉制品中添加植物油可以改善肉制品的脂肪酸构成,对产品理化、感官和储藏特性等造成影响.
Vegetable oil is functional additive for replacing pork backfat on processing of meat products. Effect of vegetable oil in dieting was compared with that of animal oil. Functional property and application on processing of vegetable oil were mainly summarized. It was proved by numerous studies that the fatty acid profile could be modified, and the physical, chemical, sensory and preserving characteristics of meat products could be affected by substitution of vegetable oil.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2008年第3期72-75,80,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
国家科技部"十一五"科技支撑计划项目(2006BAD05A15)
关键词
低脂
植物油
功能性食品
肉制品
low fat
vegetable oil
functional foods
meat products
