中国食品添加剂2024，Vol.35Issue(1)：279-286,8.DOI:10.19804/j.issn1006-2513.2024.1.033
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
摘要
Abstract
Low molecular sugar,also known as oligosaccharides,is composed of 2-10 monosaccharide units combined through β-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.关键词
肉制品/低分子糖/感官品质/理化品质Key words
meat products/low molecular sugar/sensory quality/physical and chemical quality分类
轻工纺织引用本文复制引用
张根生,李思锦,田阳,韩冰,祝传海..低分子糖对肉制品品质影响研究进展[J].中国食品添加剂,2024,35(1):279-286,8.基金项目
黑龙江省"百千万"工程科技重大专项(编号:2019ZX07B03-3). （编号:2019ZX07B03-3）
