姚文晶,张风雪,曹传爱,孔保华,刘 骞.新型辅助加工技术提高肉制品消化特性的研究进展[J].食品安全质量检测学报,2024,15(2):168-176
新型辅助加工技术提高肉制品消化特性的研究进展
Research progress of new auxiliary processing technology to improve digestive characteristics of meat products
投稿时间:2023-03-23  修订日期:2023-06-21
DOI:
中文关键词:  肉制品  消化特性  新型加工技术  蛋白结构
英文关键词:meat products  digestive characteristics  new processing technology  protein structure
基金项目:黑龙江省“百千万”工程科技重大专项课题(2020ZX07B02);黑龙江省省属本科高校中央支持地方高校改革发展资金(优秀青年人才项目)(2020YQ15)
作者单位
姚文晶 东北农业大学食品学院 
张风雪 东北农业大学食品学院 
曹传爱 东北农业大学食品学院 
孔保华 东北农业大学食品学院 
刘 骞 东北农业大学食品学院 
AuthorInstitution
YAO Wen-Jing College of Food Science, Northeast Agricultural University 
ZHANG Feng-Xue College of Food Science, Northeast Agricultural University 
CAO Chuan-Ai College of Food Science, Northeast Agricultural University 
KONG Bao-Hua College of Food Science, Northeast Agricultural University 
LIU Qian College of Food Science, Northeast Agricultural University 
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中文摘要:
      随着国民生活质量的提高, 人们对肉制品的需求也不再仅仅局限于感官质量和卫生质量等基本特性。肉制品中蛋白质含量高达10%~20%, 是人体不可缺少的营养物质。近年来, 如何提高肉制品的消化率这一问题受到了广泛的关注。目前, 改善肉制品中蛋白质的结构和功能特性是提高消化率的主要可行性途径。在传统蒸煮、烘烤等加工方式的前提下, 肉制品的制作过程中辅以新型加工技术(如超声波、超高压、脉冲电场、真空低温烹饪、酶解技术等), 可以达到改变蛋白质结构、提高蛋白水解酶活性的目的, 从而提高肉制品的消化率。本文系统综述新型辅助加工技术在提高肉制品消化特性方面的研究进展, 旨在探求更经济有效的加工方法, 为提高肉制品的消化特性提供理论基础。
英文摘要:
      With the improvement of national quality of life, people’s demand for meat products is no longer limited to the basic characteristics of sensory quality and hygienic quality. The protein content in meat products is up to 10%?20%, which is an indispensable nutrient for human body. In recent years, how to improve the digestibility of meat products has attracted extensive attention. At present, improving the structure and functional properties of protein in meat products is the main feasible way to improve digestibility. Under the premise of traditional cooking, baking and other processing methods, the production process of meat products supplemented by new processing technologies (such as ultrasound, ultra-high pressure, pulsed electric field, vacuum low-temperature cooking, enzymatic hydrolysis technology, etc.), can achieve the purpose of changing protein structure and improving proteolytic enzyme activity, thereby improving the digestibility of meat products. This paper systematically reviewed the research progress of new auxiliary processing technologies in improving the digestive characteristics of meat products, aiming at exploring more economical and effective processing methods and providing a theoretical basis for improving the digestive characteristics of meat products.
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