Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids

YUAN Dongxue; YIN Yongchao; CHANG Jingyao; KONG Baohua; LIU Qian

doi:10.13386/j.issn1002-0306.2021060267

Volume 43 Issue 11

May 2022

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Science and Technology of Food Industry > 2022 > 43(11): 426-433. > DOI: 10.13386/j.issn1002-0306.2021060267

YUAN Dongxue, YIN Yongchao, CHANG Jingyao, et al. Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids[J]. Science and Technology of Food Industry, 2022, 43(11): 426−433. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060267.

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Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids

College of Food Science, Northeast Agricultural University, Harbin 150030, China

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Received Date: July 01, 2021
Available Online: April 04, 2022

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Abstract

Abstract

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.
- hydrocolloid,
- low-fat,
- emulsified meat products,
- quality

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