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Application of fat substitutes in meat products
- 1 Harbin University of Commerce
* Author to whom correspondence should be addressed.
Abstract
In the human body, fat plays a key role. In addition to providing the body with the necessary energy, it also has a decisive influence on the structure and overall quality of food. However, frequent intake of high-fat food will have adverse effects on human health. With the increase in people's health awareness, the production of low-fat or fat-free food is an important way to improve people's dietary habits and improve their health levels. Therefore, it is hoped that by adding fat substitutes, we can reduce the harmful effects of excessive fat intake on the human body while maintaining the original flavor of food as much as possible. In this paper, the research reviews the basic concepts and classification of fat substitutes and their application in meat products, the current status of their application in sausage, pork, beef, and other products is elaborated, and the problems of fat substitutes such as intolerance to high-temperature frying are analyzed, and countermeasures for the research and development of fat substitutes with high thermal stability, high water absorption, low calorie content, and nutritional safety are proposed, providing provide a theoretical basis for the further development and utilization of fat substitutes in meat products.
Keywords
Fat substitutes, meat products, application, progress
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Cite this article
Yang,L. (2024). Application of fat substitutes in meat products. Theoretical and Natural Science,40,41-46.
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Volume title: Proceedings of the 4th International Conference on Biological Engineering and Medical Science
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