摘要
为了提高肉类食品营养品质,改善消费者健康体质,膳食纤维在肉品加工中的研究与应用成为了近年来的研究热点。简述了膳食纤维的概念、提取方法、理化性质,论述了膳食纤维在肉品加工中的应用及其作用机制,并对膳食纤维在肉品加工中的应用与研究进行了总结与展望,以期为开发新型膳食纤维肉类食品提供一定的理论依据与技术支持。
In order to improve the nutritional quality of meat products and consumers’ health, the research and application of dietary fiber in meat processing have become a research hotspot in recent years. Study recent research focused on the concepts, extraction methods and physicochemical properties of dietary fiber, the application and mechanisms associated with the dietary fiber in meat processing. Finally, a prospect on research of dietary fiber was analyzed to provide reference for developing new meat products containing dietary fiber.
作者
李可
刘俊雅
李子豪
黄乐坚
张华
白艳红
LI Ke;LIU Junya;LI Zihao;HUANG Lejian;ZHANG Hua;BAI Yanhong(College of Food and Bioengineering and Zhengzhou University of Light Industry (Zhengzhou 450001);Henan Province Collaborative Innovation Center for Food Production and Safety (Zhengzhou 450001);Henan Key Laboratory of Cold Chain Food Quality and Safety Control (Zhengzhou 450001))
出处
《食品工业》
CAS
北大核心
2019年第1期264-268,共5页
The Food Industry
基金
"十三五"国家重点研发计划项目(2018YFD0401200)
国家自然青年科学基金项目(31601492)
省属高校基本科研业务费专项计划(18KYYWF0404)
郑州轻工业学院博士启动科研基金项目(2015BSJJ038)
郑州轻工业学院青年骨干教师培养对象资助计划(201711)
