低分子糖对肉制品品质影响研究进展

Research progress on the effect of low molecular sugar on the quality of meat products

低分子糖又称寡聚糖、寡糖,由2-10个单糖单元通过β-1,4糖苷键结合而成,可将其分为普通性低分子糖和功能性低分子糖两大类。较之高分子多糖具有特殊的结构,可以有效改善肉制品感官品质和理化品质。本文主要综述了低分子糖通过美拉德反应、抗氧化反应等对肉制品色泽、风味、保水性、嫩度的影响,以及低分子糖在肉制品保藏中的应用,旨在为低分子糖在改善肉制品品质方面提供研究思路。

Low molecular sugar,also known as oligosaccharides,is composed of 2-10 monosaccharide units combined throughβ-1,4 glycosidic bonds and can be divided into two categories:ordinary low molecular sugar and functional low molecular sugar.Compared with macromolecular polysaccharide,they have special structure and can effectively improve the sensory and physical and chemical quality of meat products.This paper reviewed the effects of low molecular sugar on the color,flavor,water retention and tenderness of meat products through Maillard reaction and antioxidant reaction,as well as its applications in meat products preservation.The paper provides a reference on improving the quality of meat products with low molecular sugar.