适用于低脂法兰克福香肠的淀粉

Starches for reduced-fat frankfurters

近年来,科学发现,低脂膳食能减少疾病,改善人体健康。 脂肪是制造法兰克福香肠的一种普遍使用而又必需的配料,当低脂法兰克福香肠脂肪和肉含量减少时,其结构会发生很大变化。在标准的法兰克福香肠中,热凝固肉蛋白的保水能力通常足以防止生产过程中水分的流失,然而低脂香肠的情况恰恰相反。

Achieving a healthier lifestyle is a growing trend. A modified starch, therefore, is created in order to meet the demand for low-fat foods, especially a popular one like frankfurters. This starch plays a key role as a functional ingredient which improves texture, firmness, cohesion and juiciness of meat products. Here we have an examination on this starch.