植物多糖在低盐低脂肉制品中的应用

Application of Plant Polysaccharides in Low-Salt and Low-Fat Meat Products

食用高盐高脂肉制品不利于人体健康,低盐低脂已成为肉制品发展趋势。植物多糖是一种天然的高分子化合物,将其添加到肉制品中可以改变肉体系的凝胶、持水、乳化能力等特性,提高肉制品品质(质构、保水性等)、改善感官品质、促进健康等。本文系统总结和归纳植物多糖在肉制品中的应用研究现状,梳理植物多糖在肉类工业中的应用前景,以期为肉类工业中更好地应用植物多糖提供理论指导。

Eating high-salt and high-fat meat products is not conducive to human health.Therefore,developing low-salt and low-fat meat products has become a new trend.Plant polysaccharides,a class of natural macromolecular compounds,can change the gelling,water retention and emulsifying characteristics,and thus improve the texture and water-holding capacity,and sensory quality and promote human health when added to meat products.In this paper,the current status of the application of plant polysaccharides in meat products is systematically summarized,and an outlook on future trends is presented,in order to provide theoretical guidance for more extensive application of plant polysaccharides in the meat industry.