亲水胶体改善低脂乳化肉糜制品品质的研究进展

动物脂肪对乳化肉糜制品的多汁性以及风味起着重要作用，但是其含有大量的饱和脂肪酸和胆固醇，过量摄入会对人体造成潜在的危害。然而，单纯地降低乳化肉糜制品中的脂肪含量会对产品的品质产生负面影响。因此，如何降低乳化肉糜制品中的脂肪含量并改善产品的品质已经成为肉类工业中亟待解决的问题。不同来源（植物源、动物源、微生物源以及合成）的亲水胶体因其良好的增稠、凝胶、稳定、保水以及乳化能力，可以在一定程度上赋予低脂产品润滑、醇厚的口感来达到降低乳化肉糜制品的脂肪含量并改善最终产品的品质特性的目的。因此，本文全面综述了亲水胶体改善低脂乳化肉糜制品品质的机制，以及不同来源的亲水胶体改善低脂乳化肉糜制品品质特性的应用情况，为生产新型健康的低脂乳化肉糜制品提供理论依据。

Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids

Animal fat of emulsified meat products plays an important role in the juiciness and flavor of the product. It contains lots of saturated fatty acids and cholesterol, which easily cause potential harm to the human body due to excessively intaking. However, simply reducing the fat content in the emulsified meat product will have a negative impact on the quality of the product. How to reduce the fat content in emulsified meat products and improve the quality of the products has become an urgent problem in the meat industry. Different sources (plant, animal, microbial, and synthetic) of hydrocolloids have good thickening, gelling, stability, water retention and emulsification capabilities. Hydrocolloids can ndow low-fat products with lubricating and mellow taste to reduce the fat content of emulsified meat products to a certain extent, improving the quality characteristics of the final product. Therefore, the mechanism and application of hydrocolloids to improve the quality of low-fat emulsified meat products are viewed comprehensively. This study will provide theoretical basis for the development of new healthy low fat emulsified meat products.