综述与专题评论

动物脂肪替代物及其在肉制品中的应用研究进展

  • 高艳蕾 ,
  • 张丽 ,
  • 余群力 ,
  • 韩玲
展开
  • (甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
硕士研究生(张丽教授为通讯作者,E-mail: zhanglwubd@163.com)

收稿日期: 2020-10-13

  修回日期: 2021-01-12

  网络出版日期: 2021-08-23

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)

Animal fat substitutes and their applications in meat products

  • GAO Yanlei ,
  • ZHANG Li ,
  • YU Qunli ,
  • HAN Ling
Expand
  • (College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

Received date: 2020-10-13

  Revised date: 2021-01-12

  Online published: 2021-08-23

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。

本文引用格式

高艳蕾 , 张丽 , 余群力 , 韩玲 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.025769

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.

参考文献

[1] BREWER M S.Reducing the fat content in ground beef without sacrificing quality:A review[J].Meat Science,2012,91(4):385-395.
[2] ZAPPATERRA M,CATILLO G,BELMONTE A M,et al.Genetic parameters of muscle fatty acid profile in a purebred Large White heavy pig population[J].Meat Science,2020,163.DOI:10.1016/j.meatsci.2020.108057.
[3] DA SILVA S L,AMARAL J T,RIBEIRO M,et al.Fat replacement by oleogel rich in oleic acid and its impact on the technological,nutritional,oxidative,and sensory properties of Bologna-type sausages[J].Meat Science,2019,149:141-148.
[4] HALES C M,CARROLL M D,FRYAR C D,et al.Prevalence of obesity among adults and youth:United states,2015-2016[J].NCHS Data Brief,2017(288):1-8.
[5] 马淑婧, 张艳青,羊柳,等.1991—2015年中国9个省份儿童青少年超重和肥胖率的变化趋势分析[J].中华预防医学杂志,2020,54(2):133-138.
MA S J,ZHANG Y Q,YANG L,et al.Analysis on the trend of overweight and obesity of children and adolescents of 9 provinces of China from 1991 to 2015[J].Chinese Journal of Preventive Medicine,2020,54(2):133-138.
[6] 张馨元, 洪永祥,宗瑜,等.酶联重组交联技术制备低脂白羽鸡肉块[J].中国食品学报,2018,18(8):146-153.
ZHANG X Y,HONG Y X,ZONG Y,et al Preparation of low-fat white chicken nuggets by cross-linking induced by transglutaminase[J].Journal of Chinese Institute of Food Science and Technology,2018,18(8):146-153..
[7] 谷雪松. 运用超高压技术生产优质低脂蛋黄酱[J].中国食品,2020(21):120.
GU X S.Using ultra-high pressure technology to produce high-quality low-fat mayonnaise[J].China Food,2020(21):120.
[8] OLIVARES M L,SHAHRIVAR K,et al.Soft lubrication characteristics of microparticulated whey proteins used as fat replacers in dairy systems[J].Journal of Food Engineering,2019,245:157-165.
[9] LIU H W,XIONG Y L Z,JIANG L,et al.Fat reduction in emulsion sausage using an enzyme-modified potato starch[J].Journal of the Science of Food and Agriculture,2008,88(9):1 632-1 637.
[10] 杨龙江. 低脂肉制品的开发[J].肉类研究,2001,15(2):24-26;13.
ANG L J.The R7S of low fat meat products[J].Meat Research,2001,15(2):24-26;13.
[11] 张丹君, 章海萍.低脂肪食品研制方法的研究进展[J].科技信息(学术研究),2007 (7):242.
ZHANG D J,ZHANG H P.Research progress of low-fat food development methods[J].Science & Technology Information,2007 (7):242.
[12] FOROUHI N G,KRAUSS R M,TAUBES G,et al.Dietary fat and cardiometabolic health:Evidence,controversies,and consensus for guidance[J].BMJ,2018,361.DOI:10.1136/bmj.k2139.
[13] 李明华, 高艳蕾,宋艳艳,等.凝胶油替代脂肪制备牛肉饼的配方优化[J].现代食品科技,2020,36(5):252-260.
LI M H,GAO Y L,SONG Y Y,et al.Formubtion optimization of beef pie using gel oil instead of fat[J].Modern Food Science and Technology,2020,36(5):252-260.
[14] 周梦柔. 猪皮胶原蛋白明胶化过程中的微观结构变化研究及明胶提取率预测模型的构建[D].西南大学,2014:15-18.
ZHOU M R.Study on the microstructure changes of pig skin collagen during gelatinization and construction of the prediction model of gelatin extraction rate[D].Southwest University,2014:15-18.
[15] JIMENEZ-COLMENERO F,HERRERO A,PINTADO T,et al.Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters[J].Food Research International,2010,43(8):2 068-2 076.
[16] SOUSA S C,FRAGOSO S P,PENNA C R,et al.Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen[J].LWT,2017,76:320-325.
[17] M Y,C K S,S S,et al.Protein-based fat replacers-a review of recent advances[J].Food Reviews International,2021,37(2):197-223.
[18] DREHER J,BLACH C,TERJUNG N,et al.Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue[J].Journal of Food Science,2020,85(2):421-431.
[19] EISINAITE V,JURAITE D,SCHROEN K,et al.Food-grade double emulsions as effective fat replacers in meat systems[J].Journal of Food Engineering,2017,213:54-59.
[20] PAGLARINI C D,MARTINI S,et al.Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters[J].LWT,2019,99:453-459.
[21] 赵锦妆, 周梦舟,徐群英.脂肪替代物在食品中的研究进展[J].中国油脂,2017,42(11):157-160.
ZHAO J Z,ZHOU M Z,XU Q Y.Progress in fat substitutes used in food[J].China Oils and Fats,2017,42(11):157-160.
[22] AN B Z,WU X C,LI M J,et al.Hydrophobicity-modulating self-assembled morphologies of α-zein in aqueous ethanol[J].International Journal of Food Science and Technology,2016,51(12):2 621-2 629.
[23] GU J H,XIN Z,MENG X,et al.A “reduced-pressure distillation” method to prepare zein-based fat analogue for application in mayonnaise formulation[J].Journal of Food Engineering,2016,182:1-8.
[24] WANG L J,YIN S W,WU L Y,et al.Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)[J].Food Chemistry,2016,213:462-469.
[25] SHARMA K,MENDIRATTA S K,SHARMA B D,et al.Physico-chemical,sensory and lipid profile of low-fat chicken nuggets incorporated with carrageenan asfat replacer[J].International Journal of Meat Science,2011,1:70-76.
[26] NIU Y G,FANG H C,HUO T Y,et al.A novel fat replacer composed by gelatin and soluble dietary fibers from black bean coats with its application in meatballs[J].LWT,2020,122.DOI:10.1016/j.lwt.2019.109000.
[27] PENG X Y,YAO Y.Carbohydrates as fat replacers[J].Annual Review of Food Science and Technology,2017,8:331-351.
[28] YI H C,CHO H,HONG J J,et al.Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour[J].Meat Science,2012,92(4):464-468.
[29] SURENDRA BABU A,PARIMALAVALLI R,JAGANNADHAM K,et al.Fat mimicking properties of citric acid treated sweet potato starch[J].International Journal of Food Properties,2016,19(1):139-153.
[30] 高雪琴, 付丽,吴丽,等.脂肪替代物在凝胶类调理肉制品中的应用[J].食品工业科技,2018,39(11):319-326.
GAO X Q,FU L,WU L,et al.Application of fat substitutes in gelled meat products[J].Science and Technology of Food Industry,2018,39(11):319-326.
[31] RUIZ-CAPILLAS C,TRIKI M,HERRERO A M,et al.Konjac gel as pork backfat replacer in dry fermented sausages:Processing and quality characteristics[J].Meat Science,2012,92(2):144-150.
[32] KUMAR M,SHARMA B D,KUMAR R R.Evaluation of sodium alignate as a fat replacer on processing and shelf-life of low-fat ground pork patties[J].Asian Australasian Journal of Animal Sciences,2007,20(4):588-597.
[33] 张娟, 杜先锋,戴前颖,等.燕麦β-葡聚糖的研究[J].农产品加工(学刊),2006(7):34-37.
ZHANG J,DU X F,DAI Q Y,PINJAI S,et al.Research progress on β-glucan from oats[J].Academic Periodical of Farm Products Processing,2006,(7):34-37.
[34] WORRASINCHAI S,SUPHANTHARIKA M,PINJAI S,et al.β-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise[J].Food Hydrocolloids,2006,20(1):68-78.
[35] PINERO M P,PARRA K,HUERTALEIDENZ N,et al.Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical,chemical,microbiological and sensory properties of low-fat beef patties[J].Meat Science,2008,80(3):675-680.
[36] 陈龙. 纳米微晶纤维素作为脂肪替代品在冰淇淋中的应用[D].天津:天津商业大学,2015.
CHEN L.The application of nanocrystalline cellulose as a fat substitute in ice cream[D].Tianjin:Tianjin University of Commerce,2015.
[37] 宋玉. 竹笋膳食纤维的改性及在中式香肠中的应用研究[D].贵阳:贵州大学,2018.
SONG Y.Modification of bamboo shoot dietary fiber and its application in Chinese sausage[D].Guiyang:Guizhou University,2018.
[38] FLAMM G,GLINSMANN W,KRITCHEVSKY D,et al.Inulin and oligofructose as dietary fiber:A review of the evidence[J].Critical Reviews in Food Science and Nutrition,2001,41(5):353-362.
[39] MENSINK M A,FRIJLINK H W,VAN DER VOORT MAARSCHALK K,et al.Inulin,a flexible oligosaccharide I:Review of its physicochemical characteristics[J].Carbohydrate Polymers,2015,130:405-419.
[40] TOMASCHUNAS M,ZORB R,FISCHER J,et al.Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and Citrus fiber as fat replacers[J].Meat Science,2013,95(3):629-640.
[41] YOUSSEF M K,BARBUT S.Fat reduction in comminuted meat products-effects of beef fat,regular and pre-emulsified canola oil[J].Meat Science,2011,87(4):356-360.
[42] LU F,KUHNLE G K,CHENG Q F.Vegetable oil as fat replacer inhibits formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork patties[J].Food Control,2017,81:113-125.
[43] AGGARWAL A M,CAMILLERI M,PHILLIPS S F,et al.Olestra,a nondigestible,nonabsorbable fat[J].Digestive Diseases and Sciences,1993,38(6):1 009-1 014.
[44] MARTIN D,RUIZ J,KIVIKARI R,et al.Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver patés:Effect on physicochemical characteristics and oxidative stability[J].Meat Science,2008,80(2):496-504.
[45] ALLGOOD G S,KUTER D J,ROLL K T,et al.Postmarketing surveillance of new food ingredients:Results from the program with the fat replacer olestra[J].Regulatory Toxicology and Pharmacology,2001,33(2):224-233.
[46] 豆玉静. 蔗糖聚酯替代油脂的应用性研究[D].无锡:江南大学,2013.
DOU Y J.Research on the application of sucrose polyester as a substitute for oil[D].Wuxi:Jiangnan University,2013.
[47] CHITRAKAR B,ZHANG G N.Olestra:A solution to food fat?[J].Food Reviews International,2006,22(3):245-258.
[48] 关于批准蔗糖聚酯、玉米低聚肽粉、磷脂酰丝氨酸等3种物品为新资源食品的公告[J].中国食品添加剂,2010 (6):232-233.
Announcement on Approving Sucrose Polyester,Corn Oligopeptide Powder,Phosphatidyl Serine and other three items as new resource foods[J].China Food Additives,2010(6):232-233.
[49] 伏春燕, 张燕,魏祥法,等.共轭亚油酸降低脂肪沉积的分子机制研究进展[J].动物营养学报,2019,31(8):3 456-3 462.
FU C Y,ZHANG Y,WEI X F,et al.Advances in molecular mechanisms of conjugated linoleic acid-reduced fat deposition[J].Chinese Journal of Animal Nutrition,2019,31(8):3 456-3 462.
[50] MOGHTADAEI M,SOLTANIZADEH N,et al.Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger[J].Food Research International,2018,108:368-377.
[51] DASSANAYAKE L S K,KODALI D R,UENO S.Formation of oleogels based on edible lipid materials[J].Current Opinion in Colloid and Interface Science,2011,16(5):432-439.
[52] ALEJANDRE M,ASTIASARÀN I,ANSORENA D,et al.Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters[J].Food Research International,2019,122:129-136.
[53] FDA,CFR-code of federal regulations title 21.2015:2-3.https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFR-Search.cfm?fr= 184.1978.
[54] GOMEZ-ESTACA J,MARIA HERRERO A,et al.Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid patés development[J].Food Hydrocolloids,2018,87:960-969.
[55] WOLFER,TAYLOR.Fats,oils,and oleogels:Their significance in and impacts on comminuted meat products[D].Graduate Theses and Dissertations,2017.
[56] 赵颖颖. 超声波预乳化处理对鸡肉肌原纤维蛋白功能特性和肉糜品质的影响研究[D].南京:南京农业大学,2015.
ZHAO Y Y.The effect of ultrasonic pre-emulsification on the functional properties of chicken myofibril protein and meat quality[D].Nanjing:Nanjing Agricultural University,2015.
[57] 赵颖颖, 邹玉峰,王鹏,等.预乳化液超声处理对低脂法兰克福香肠品质的影响[J].中国农业科学,2014,47(13):2 634-2 642.
ZHAO Y Y,ZOU Y F,WANG P,et al.Effect of pre-emulsified emulsion treated with ultrasound on qualities of low-fat frankfurter-style sausages[J].Scientia Agricultura Sinica,2014,47(13):2 634-2 642.
[58] 陈益春, 姜帅,曹传爱,等.植物油预乳状液替代猪脂肪对法兰克福香肠品质特性的影响[J].食品科学,2019,40(24):86-93.
CHEN Y C,JIANG S,CAO C A,et al.Evaluation of the quality of frankfurters prepared with highly stable vegetable oil-in-water pre-emulsion as a partial replacer of pork back fat[J].Food Science,2019,40(24):86-93.
[59] YILDIZ-TURP G,SERDAROGLU M.Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk-a Turkish fermented sausage[J].Meat Science,2008,78(4):447-454.
[60] SERDAROGLU M.Improving low fat meatball characteristics by adding whey powder[J].Meat Science,2006,72(1):155-163.
[61] ZHU C Z,TIAN W,SUN L X,et al.Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat[J].Journal of Food Processing and Preservation,2019,43(7).DOI:10.1111/jfpp.13949.
[62] HOFFMAN L C,MELLETT F D.Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch,soya isolate and water[J].Meat Science,2003,65(2):869-875.
[63] RATHER S A,MASOODI F A,AKHTER R,et al.Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India:Effects on quality and oxidative stability[J].Journal of Food Science and Technology,2015,52(12):8 104-8 112.
[64] SANTOS M D,OZAKI M M,RIBEIRO W O,PAGLARINI C,et al.Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions:An adding value strategy to byproducts[J].LWT,2020,120.DOI:10.1016/j.lwt.2019.108895.
文章导航

/