| 低脂低钠肉类制品的研究进展 |
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| 引用本文： | 郝红涛,赵改名,李苗云,柳艳霞,杨欢欢.低脂低钠肉类制品的研究进展[J].食品与发酵工业,2010(2). |
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| 作者姓名： | 郝红涛 赵改名 李苗云 柳艳霞 杨欢欢 |
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| 作者单位： | 河南农业大学食品科学技术学院; |
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| 基金项目： | 十一五国家科技支撑计划(No.2007BBAD70B02) |
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| 摘 要： | 综述了脂肪、钠盐替代物的种类、特点和最新研究进展,论述了脂肪、钠盐替代品应用在低脂、低钠肉制品中对制品外观、质构、口感和风味等的影响作用,以期为低脂、低钠肉制品研究开发提供参考。
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| 关 键 词： | 脂肪替代物 钠盐替代物 肉类制品 |
Recent Advances of Low-fat Sodium-reduced Processed Meat Products |
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| Hao Hongtao,Zhao Gaiming,Li Miaoyun,Liu Yanxia,Yang Huanhuan.Recent Advances of Low-fat Sodium-reduced Processed Meat Products[J].Food and Fermentation Industries,2010(2). |
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| Authors: | Hao Hongtao Zhao Gaiming Li Miaoyun Liu Yanxia Yang Huanhuan |
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| Affiliation: | Hao Hongtao,Zhao Gaiming,Li Miaoyun,Liu Yanxia,Yang Huanhuan(College of Food Science , Technology,Henan Agriculture University,Zhengzhou 450002,China) |
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| Abstract: | A comprehensive review was made on the kinds,characteristics and research development of low-fat sodium-reduced processed meat products.The impact of appearance,texture,taste and flavor of the meat was discussed.This can be the references to the research and development of low-fat sodium-reduced processed meat products. |
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| Keywords: | fat substitution sodium salt substitution processed meat products |
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