加工肉类中的食纤维:对营养增强,技术效应,感官影响和消费者感知的审查
Marius-Mihai Ciobanu1, Diana-Remina Manoliu2, Mihai Cătălin Ciobotaru1
1Department of Food Technology, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 3 Mihail, Sadoveanu Alley, 700490 Iasi, Romania.
Foods (Basel, Switzerland)
|May 14, 2025
概括
添加来自植物来源的食纤维,如水果和蔬菜,可以增强肉制品. 这一策略改善了营养价值,质感和产量,使肉类更健康,更可持续.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 肉类技术 肉类技术
背景情况:
- 肉类是重要的营养来源,对全球粮食安全至关重要.
- 对于功能性和健康食品的日益增长的需求,需要在肉类产品开发中采取创新的方法.
- 食纤维被认为是有益的非肉类成分,可以提高食品质量.
研究的目的:
- 审查和综合最近关于肉制品中富含纤维成分影响的文献.
- 研究各种植物性纤维来源对肉制品特性的影响.
- 探索纤维在不同类型的肉类产品中的应用,包括面粉,乳化和重组产品.
主要方法:
- 文献综述和近期科学出版物的综合.
- 技术参数的分析 (例如,水容量,损耗,产量).
- 评估化学成分的变化 (例如纤维,矿物质,脂肪含量).
- 评估感官属性 (颜色,香味,纹理,可接受性).
主要成果:
- 添加纤维改善了保持水的容量,减少了损失,提高了生产产量.
- 在低脂肪产品中观察到有利的效果,包括乳液稳定和改善质地.
- 化学分析显示,食纤维和矿物质含量增加,脂肪含量减少.
- 感官评估表明颜色,气味,纹理和整体可接受性的变化.
结论:
- 来自各种植物来源的食纤维可以显著提高肉制品的技术,化学和感官特性.
- 优化纤维的类型和包含水平对于实现所需的改进至关重要.
- 纤维丰富提供了一个有前途的策略,用于开发更健康,功能性肉类产品,以满足消费者需求.
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