凝胶类肉制品加工技术研究进展及趋势.docVIP

凝胶类肉制品加工技术研究进展及趋势 邹玉峰 钱畅 韩敏义 徐幸莲 周光宏 南京农业大学肉品加工与质量控制教育部重点实验室肉品加工农业部重点实验室江苏省肉类生产与加工质量安全控制协同创新中心 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 新版《膳食指南科学报告》对肉品加工提出新的要求, 如增加以瘦肉为原料的凝胶类肉制品的生产, 重视对低钠和低饱和脂肪酸含量肉制品的加工技术研发, 增强肉制品的健康属性, 提高肉制品生产工艺的安全水平等。文中据此梳理了凝胶类肉制品加工和研发过程中需要解决的关键问题, 重点论述了滚揉、斩拌和腌制工艺优化, 异质肉加工特性改善, 高压和超声波辅助热凝胶形成以及凝胶绿色加工技术的最新研究进展, 最后展望了凝胶类肉制品加工科学与技术的未来研究趋势。 关键词： 膳食指南; 凝胶类肉制品; 科研和生产; 研究进展及趋势; 作者简介：邹玉峰 博士研究生 作者简介：徐幸莲 教授, E-mail:xlxus@njau.edu.cn。 收稿日期：2017-02-13 基金：现代农业产业技术体系建设专项资金资助 (CARS-42) Review on research progress and development of gel-type meat products processing technology ZOU Yu-feng QIAN Chang HAN Min-yi XU Xing-lian ZHOU Guang-hong Key Laboratory of Meat Processing and Quality Control, MOE;Key Laboratory of Meat Processing, MOA;Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control;Nanjing Agricultural University; Abstract： New edition of Dietary Guidelines Science report introduces new demands of meat processing, such as lean meat gel-type meat products, research and development of low-sodium and low-saturated fat meat products as well as the enhance of meat processing safety.The key technical problems existed in the fields of meat processing and new products research and development of gel-type meat products were summarized.The recent research of meat processing was introduced, such as optimization of tumbling, chopping and curling processes, the improvement of processing properties of pale, soft, and exudative ( PSE) meat, the high pressure ultrasonic assisted thermal gel formation technology and the green gel-manufacturing technology.In the end, the future trends of scientific research of gel-type meat products processing technology was prospected. Keyword： dietary guidelines; gel-type meat products; research and processing; research progress and development trend; Received： 2017-02-13 膳食指南咨询委员会 (dietary guidelines advisory committee, DGAC) 不久前发布了新版《膳食指