肉类研究2023，Vol.37Issue(10)：57-65,9.DOI:10.7506/rlyj1001-8123-20230920-087
脂肪替代物在肉制品中的研究及应用进展
Research and Application of Fat Substitutes in Meat Products
摘要
Abstract
Fat substitutes are one of the hot topics in the current research on low-fat processed meat products.Fat substitutes can not only effectively reduce the fat content of meat products,but also maintain or improve the sensory quality of meat products.This paper concentrates on the influence and mechanism of fat on the texture and flavor of meat products,and reviews the classification of fat substitutes and their application in meat products with a focus on solid fat substitutes and the challenges faced in their future development,in order to provide references for the research and application of solid fat substitutes.关键词
肉制品/脂肪替代物/固形脂肪/质构/风味Key words
meat products/fat substitutes/solid fat/texture/flavor分类
轻工业引用本文复制引用
王杨,李贝贝,陈森高,杨超越,朱秋劲,周颖..脂肪替代物在肉制品中的研究及应用进展[J].肉类研究,2023,37(10):57-65,9.基金项目
贵州大学引进人才项目(贵大人基合字(2021)35号) （贵大人基合字(2021）
2022国家级大学生创新创业训练计划项目(贵大(国)创字(2022)018号) （贵大(国）
贵州大学培育项目(贵大培育[2020]84号) （贵大培育[2020]84号）
