摘要
综述了肉制品脂质替代的目的,归纳了肉制品中不同种类脂质替代物,总结了添加脂质替代物的有效技术方法,分析了肉制品脂质替代物的作用,进一步讨论了肉制品组分变化给产品带来的一系列影响,并对今后的研究作出展望。
This paper summarizes the purpose of lipid substitution in meat products, generalizes the different kinds of lipid substitutes in meat products, reviews the effective techniques of adding lipid substitutes, analyzes the role of lipid substitutes in meat products, further discusses the effects of meat component changes on the meat products,and prospects future research direction.
作者
王小溪
谢洋洋
李兴民
闫文杰
WANG Xiao-xi XIE Yang-yang LI Xing-min YAN Wen-jie(College of Biochemical Engineering, Beijing Union University, Beijing 100023, China College of Food Science ＆ Nutritional Engineering, China Agricultural University, Beijing 100083, China)
出处
《保鲜与加工》
CAS
北大核心
2017年第5期136-142,共7页
Storage and Process
基金
十三五国家重点研发计划(2016YFD0401504)
关键词
肉制品
植物油
脂肪
替代
研究进展
meat product
vegetable oil
fat
substitution
research progress
