低脂肉制品的研究概况

Overview of Low-fat Meat Products

主要阐述了低脂肉制品加工方面的研究概况,主要介绍的方法是使用脂肪替代物替代制品中的部分肥膘。脂肪替代物主要可以分为单体替代物和复合替代物。单体替代物主要有蛋白质类、碳水化合物类、脂类以及细菌纤维素类。复合脂肪替代物主要有亲水胶体复合物和Prime-O-Lean的复合添加剂。

This article mainly focused on the development of low-fat meat products.The main method was using fat substitutes.The fat substitute can be divided into single and compound substitute.Single substitute included proteins,carbohydrates,lipids and bacterial cellulose.Compound fat substitutes were hydrophilic colloidal complexes and compound additive Prime-O-Lean.