Recent progress of fat reduction strategies for emulsion type meat products
作者机构：Key Laboratory of Meat Processing and Quality ControlMinistry of EducationJiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety ControlNanjing Agricultural UniversityNanjing 210095PR China
出 版 物：《Food Materials Research》 (食材研究（英文）)
年 卷 期：2022年第2卷第1期
页 面：92-101页
学科分类：02[经济学] 0202[经济学-应用经济学]
基 金：supported by Natural Science Foundation of Jiangsu Province of China (BK20210405) the China Postdoctoral Science Foundation (2021M690080) the Fundamental Research Funds for the Central Universities (KYZ202109) the Priority Academic Program Development of Jiangsu Higher Education Institution (PAPD).
主 题：gained emulsion technological
摘 要：With the continuous improvement of living standards,people’s demand for meat products is increasing.However,the high fat content in traditional meat products will result in additional chronic diseases,causing harm to human health.Hence,there exists an urgent need for research on fat reduction technology of meat products.Recently,physical modification technologies and protein/carbohydrate/lipid/complexbased fat substitutes have gained great interest in reducing animal fat,which can simultaneously improve the technological and sensory properties of meat products.In this thriving field,many newly presented works lack comprehensive summary and critical comparison.Therefore,this paper reviews the latest research progress on the application of physical technologies and fat substitutes in fat-reduced meat products,highlighting their advantageous and disadvantageous in reducing total fat,improving the fatty acid profile and modifying technological and sensory properties of products.Finally,future trends are proposed with the aim to provide new insight into the development of quality fatsubstituted meat products.
维普期刊数据库