食品工业科技2013，Vol.34Issue(12)：347-352,6.
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
摘要
Abstract
Due to decreased fat intake and prevented slow disease,low-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.关键词
低脂/脂肪替代品/肉制品/进展Key words
low fat/ fat replacement/ meat/ progress分类
轻工纺织引用本文复制引用
王强,周雅琳,赵欣,邹妍,陶兵兵,赵国华..脂肪替代品在低脂肉制品中的研究进展[J].食品工业科技,2013,34(12):347-352,6.基金项目
科技部863项目(2011AA100805-2) （2011AA100805-2）
重庆市自然科学基金(CSTC2012jjA80002) （CSTC2012jjA80002）
重庆教委科学技术研究项目(KJ121504). （KJ121504）
