肉类研究2026，Vol.40Issue(7)：94-102,9.DOI:10.7506/rlyj1001-8123-20250718-233
藜麦的营养功能特性及其在肉类产业中的应用研究进展
Research Advances on Nutritional and Functional Characteristics of Quinoa and Its Applications in Meat Products
摘要
Abstract
Meat and meat products serve as important sources of dietary protein.However,some traditional products are high in fat and other unhealthy components,which may pose health risks.With growing consumer awareness of health,there has been a surging demand for meat products with greater functionality and better quality.Quinoa,known as the"nutritional gold"and"super grain",is rich in protein with a balanced amino acid profile and contains various bioactive compounds.It has been associated with health benefits such as blood glucose regulation,improved digestion,and antioxidant effects.In recent years,the application of quinoa as a functional plant-based ingredient in meat products has gained widespread attention.Incorporating quinoa not only enhances the nutritional value of meat products but also serves as a fat substitute to reduce the fat content,while simultaneously enhancing sensory qualities including texture,water-holding capacity,and flavor.This review summarizes recent research on the nutritional and functional properties of quinoa and its current applications in the meat industry,aiming to provide new insights for the utilization of plant-derived ingredients such as quinoa in meat product development.关键词
藜麦/肉制品/功能特性/品质特征Key words
quinoa/meat products/functional properties/quality characteristics分类
轻工纺织引用本文复制引用
薛皓皓,梁荣蓉,姜奕祺,万尤婷,孙丹丹,姜琳琳,杨啸吟,毛衍伟,郝剑刚,张一敏..藜麦的营养功能特性及其在肉类产业中的应用研究进展[J].肉类研究,2026,40(7):94-102,9.基金项目
国家肉牛牦牛产业技术体系建设专项(CRAS-37) （CRAS-37）
山东省生猪产业技术体系项目(SDAIT-08-10) （SDAIT-08-10）
