油凝胶替代动物脂肪在肉制品中应用的研究进展

动物脂肪对肉制品的多汁性以及风味起着重要作用，但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，单纯地降低肉制品中的脂肪含量会对产品的品质产生负面影响。因此，如何降低肉制品中的脂肪含量并保持产品的品质已经成为肉类工业中亟待解决的问题。以植物油为主的油凝胶具有较好的脂肪酸组成，而且油凝胶具有与动物脂肪相似的性质，能够在一定程度上赋予肉制品润滑、醇厚的口感以达到替代肉制品中动物脂肪含量并保持最终产品的品质特性的目的。因此，本文全面综述了油凝胶的制备方法和形成机理，以及不同种类的油凝胶替代动物脂肪在肉制品中的应用情况，以期为生产新型健康的低饱和脂肪酸含量和低胆固醇含量的肉制品提供理论依据。

Recent Advances in the Application of Oleogel as Fat Replacers in Meat Products

Although animal fat plays an important role in the juiciness and flavor of meat products, excessive intake will cause potential harm to the human body because it contains a large amount of saturated fatty acids and cholesterol. However, simply reducing the fat content in meat products will have a negative impact on the quality of the products. Therefore, how to reduce the fat content in meat products and maintain product quality has become an urgent problem in the meat industry. The vegetable oil-based oleogel not only has superior fatty acid composition but also has similar properties to animal fat. Moreover, the oleogel can confer meat products the smooth and mellow taste, which can effectively reduce the content of animal fat without destroying the original quality characteristics of the products. Therefore, this article comprehensively reviews the formation mechanism and preparation methods of oleogel, as well as the application of different types of oleogel in the field of low-fat meat products. This article may provide further insights for the production of new and healthy meat products with low saturated fatty acid content and low cholesterol content.