为了更健康的肉类食品的策略:概述
Cindy Espinales1, María Baldeón1, Cinthya Bravo1
1Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Escuela Superior Politécnica del Litoral (ESPOL), Guayaquil EC090112, Ecuador.
功能性食品,特别是基于肉类的选择,通过添加有价值的成分来提供更好的营养. 现有策略可以创建健康,功能性肉类产品,满足消费者的需求,同时保持质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 肉类科学 肉科学
背景情况:
- 功能性食品是一个关键的市场趋势,肉类产品由于潜在的健康益处和争议引起了人们的兴趣.
- 肉制品可以通过添加生物活性成分来增强营养状况并满足消费者的特定需求.
研究的目的:
- 审查开发健康和功能性肉类食品产品的战略和技术.
- 评估成功实现功能性肉制品所需的感觉,营养和技术参数的方法.
主要方法:
- 关于功能性肉制品开发的科学文献的综述.
- 分析策略,包括通过食,产品再配制和优化加工条件来修改尸体成分.
主要成果:
- 确定了在生产功能性肉类食品中成功应用的各种技术.
- 证明这些策略可以提高营养价值,满足消费者的需求,而不会影响产品的关键属性.
结论:
- 功能性肉制品在食品创新中为更健康的营养提供了重大机会.
- 有效的策略确保了功能性肉类产品的成功开发,这些产品平衡了健康益处与感官,营养和技术质量.
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