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 emuls...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060267 |
| _version_ | 1811308214472409088 |
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| author | Dongxue YUAN Yongchao YIN Jingyao CHANG Baohua KONG Qian LIU |
| author_facet | Dongxue YUAN Yongchao YIN Jingyao CHANG Baohua KONG Qian LIU |
| author_sort | Dongxue YUAN |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T09:18:08Z |
| format | Article |
| id | doaj.art-b8cb357c004240709413bebfabc002a6 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:18:08Z |
| publishDate | 2022-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-b8cb357c004240709413bebfabc002a62022-12-22T02:52:41ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-06-01431142643310.13386/j.issn1002-0306.20210602672021060267-11Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food HydrocolloidsDongxue YUAN0Yongchao YIN1Jingyao CHANG2Baohua KONG3Qian LIU4College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaAnimal 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060267hydrocolloidlow-fatemulsified meat productsquality |
| spellingShingle | Dongxue YUAN Yongchao YIN Jingyao CHANG Baohua KONG Qian LIU Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids Shipin gongye ke-ji hydrocolloid low-fat emulsified meat products quality |
| title | Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids |
| title_full | Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids |
| title_fullStr | Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids |
| title_full_unstemmed | Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids |
| title_short | Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids |
| title_sort | research development of the improvement of the quality of low fat emulsified meat products by adding food hydrocolloids |
| topic | hydrocolloid low-fat emulsified meat products quality |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060267 |
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