功能性肉制品研發(fā)策略與挑戰(zhàn)概述-wenkub
2023-03-14 19:19:03 本頁面
【正文】 ulation of meat products. ? To remove, reduce, increase, add and/or replace different bioactive ponents and obtain specific meatbased designs with certain attributes that confer healthpromoting properties. ? Reduction of fat and changes in fat profiles ? Reduction of salt and sodium ? Reduction of nitrite 減少有害成分 To Reduce Harmful Compounds in Meat Products Health Meat Products ?Reduction of fat: ? Fat replacers ? Fibre ?Changes in fat profiles: ? Plant oils: αlinolenic acid (ALA。 spices and spice extracts such as rosemary, oregano, or sage, ethanol extract of Kitaibelia vitifolia, phenolic diterpenes, derivates of hydroxycinnamic acid, flavonoides and triterpenes ? Nitrite substitutes Nitrite reduction or replacement in meat products ? Meats were treated with enzyme and/or beneficial microbes to produce bioactive peptides. . probiotic sausages ? Bioactive peptides: short peptides, 2–30 amino acids, inactive within the parent protein and released during gastrointestinal digestion, food processing or by hydrolysis using enzymes. ? Bioactive potential of meat derived: antioxidant, antimicrobial, antithrombotic, ACEIinhibitory and cytomodulatory functions. 產(chǎn)生活性成分 To Produce Bioactive Compounds during Processing ?To improve fat content, incorporate antioxidants and dietary fibre, enrich with minerals. ? Plant: fruits, vegetables (tomato, carrot), cereals (soy, walnut, oats, rice, wheat), etc. ? Plant extracts: from traditional Chinese herbs, fruits, oils, byproducts, etc. ? Purified functional ponents 添加活性成分 To Add Bioactive Compounds to Meat Products + + Sausage Meat ball Dried minced meat slices Hot dog Restructured steaks Seaweed Mushroom Ginger Mulberry Tomato Luo Han Guo Mulberry Green Plum Straw Mushroom Golden Needle Mushroom Lentinus edodes Some projects being investigated ?Meat product quality. ? lipid oxidation (TBARS value, hexanal content) , protein oxidation (protein carbonyls, sulfhydryl (SH) content), color (L*, a*, b*), sensory evaluation, antioxidant activity, etc. ?Bioactive pounds. ? Stability of bioactive pounds during processing and storage (change of content and profile), bioactivity, etc. Parameters tested 4. 功能性肉制品研發(fā) 挑戰(zhàn) Challenge for Development of Functional Meat Products ? Stability of sensory quality。 ? Changes of bioactive ponents added during processing and storage of meat products need be traced。 :24:1218:24Mar2314Mar23 1故人江海別，幾度隔山川。 2023年 3月 下午 6時 24分 :24March 14, 2023 1行動出成果，工作出財富。 18:24:1218:24:1218:243/14/2023 6:24:12 PM 1成功就是日復一日那一點點小小努力的積累。 2023年 3月 14日星期二 下午 6時 24分 12秒 18:24: 1楚塞三湘接，荊門九派通。 , March 14, 2023 閱讀一切好書如同和過去最杰出的人談話。勝人者有力，自勝者強。 2023年 3月 14日星期二 6時 24分 12秒 18:24:1214 March 2023 1一個人即使已登上頂峰，也仍要自強不息。 2023年 3月 14日星期二 下午 6時 24分
環(huán)評公示相關推薦
鄂ICP備17016276號-1