食品工业科技2025，Vol.46Issue(2)：367-374,8.DOI:10.13386/j.issn1002-0306.2023100265
脂肪替代物在肉制品加工中应用的研究进展
Application and Research Progress of Fat Substitutes in Meat Products Processing
摘要
Abstract
Fat can provide the necessary energy for the body and play a role in improving the sensory quality during the processing of meat products,but excessive intake of fat may lead to obesity,cardiovascular disease and other health problems.With the improvement of people's food safety and health consciousness,low-fat meat products are sought after by consumers.In recent years,fat substitutes have become one of the current research hotspots for low-fat processing of meat products.Traditional fat substitutes such as dietary fiber,pre-emulsion,and protein matrix cannot completely simulate the taste of fat,which will lead to a decrease in the sensory quality of meat products.New fat substitutes such as oleogel and emulsion gel can better simulate the taste of animal fat by modifying fats and oils,but the acceptance of them is low.Currently,fat substitutes are mainly used in western meat products such as Frankfurter sausage and hamburger patties,and less research has been conducted in Chinese meat products.This paper predicts that research on fat substitutes will be carried out from the perspectives of research and development of new fat substitutes,addition of functional factors,and digestion and absorption of fat substitutes in the human body,with the aim of providing ideas and technical support for the improvement of the consumption quality of new fat-reduced meat products.关键词
低脂肉制品/脂肪替代物/油凝胶/乳液凝胶Key words
low-fat meat products/fat substitutes/oleogels/emulsion gels分类
轻工纺织引用本文复制引用
许皖田,许玉娟,李聪,周辉,马相杰,徐宝才..脂肪替代物在肉制品加工中应用的研究进展[J].食品工业科技,2025,46(2):367-374,8.基金项目
"十四五"国家重点研发计划(2023YFD2100702) （2023YFD2100702）
中央高校基本科研业务费专项资金(JZ2024ZDYF0144,JZ2023HGQA0113,PA2023GDGP0040). （JZ2024ZDYF0144,JZ2023HGQA0113,PA2023GDGP0040）
