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食品与发酵工业  2021, Vol. 47 Issue (15): 315-324    DOI: 10.13995/j.cnki.11-1802/ts.025769
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高艳蕾, 张丽*, 余群力, 韩玲
(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
Animal fat substitutes and their applications in meat products
GAO Yanlei, ZHANG Li*, YU Qunli, HAN Ling
(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
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摘要 动物脂肪作为营养物质之一,可赋予肉制品良好的风味,并促进人体对脂溶性维生素的吸收,且因其具有较强的可塑性,可有效提高肉制品加工性能。然而,由于动物脂肪中的高饱和脂肪酸水平可能引发肥胖、冠心病及动脉粥样硬化等一系列慢性疾病,研发一类可替代动物脂肪的原料从而降低肉制品中饱和脂肪酸水平,保持产品原有风味和质地等品质特性成为目前低脂肉类产品研究的热点。该文结合国内外研究报道,梳理了目前可用于替代动物脂肪的原料类型及其在肉制品中的应用研究进展,为动物脂肪替代原料在肉制品中的加工应用提供良好的理论参考依据。
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关键词:  肉制品  动物脂肪  替代物    
Abstract: As one of the nutrients,animal fat can endow meat products with pleasant flavor and promote the absorption of fat-soluble vitamins by the human body.Moreover,because of its strong plasticity,animal fat can effectively improve the processing property of meat products.However,the high level of saturated fatty acids in animal fat may lead to a series of chronic diseases such as obesity,coronary heart disease and atherosclerosis,the research and development of raw materials that can replace animal fat,so as to reduce the level of saturated fatty acids in meat products and maintain the original flavor and texture characteristics of products has become a hot spot in the research of low-fat meat products.Therefore,this review summarized the types of raw materials that can be used to replace animal fat and its research and application progress in meat products,which is aimed to provide a good theoretical reference for the processing and application of animal fat substitutes in meat products.
Key words:  meat products    animal fat    substitute
收稿日期:  2020-10-13      修回日期:  2021-01-12           出版日期:  2021-08-15      发布日期:  2021-08-23      期的出版日期:  2021-08-15
基金资助: 甘肃省现代农业猪鸡产业技术资助项目 (GARS-ZJ-5);中国国家现代农业(肉牛牦牛)产业技术体系资助项目 (CARS-37)
作者简介:  硕士研究生(张丽教授为通讯作者,E-mail:
高艳蕾,张丽,余群力,等. 动物脂肪替代物及其在肉制品中的应用研究进展[J]. 食品与发酵工业, 2021, 47(15): 315-324.
GAO Yanlei,ZHANG Li,YU Qunli,et al. Animal fat substitutes and their applications in meat products[J]. Food and Fermentation Industries, 2021, 47(15): 315-324.
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