脂肪替代品在低脂肉制品中的研究进展

Research progress in fat replacement of low fat meat production

由于低脂肉制品可有效降低脂肪的摄入,且能预防高脂膳食所引起的各种慢性疾病,相关研究领域逐渐成为近年来的研究热点。本文基于国内外低脂肉制品的发展现状,从脂肪替代物、脂肪模拟物和复合型脂肪替代物三个方面综述了各自对低脂肉制品组成成分、组织结构、抗氧化性及感官评价等指标影响的最新研究进展,并就肉制品中脂肪替代物的发展方向进行了展望。

Due to decreased fat intake and prevented slow disease, tow-fat meat production became hot topics which attracted by increasing researchers in recent years. In this article ,on the basis of studies of low fat meat production,the lasted progress in constituents,texture characteristic,antioxidatant stability and sensory quality of low fat sausage added three type fat replacements was reviewed. Meanwhile ,referential formations and its future prospect in the low fat meat production were provided in this work.