新型辅助加工技术提高肉制品消化特性的研究进展

随着国民生活质量的提高,人们对肉制品的需求也不再仅仅局限于感官质量和卫生质量等基本特性。肉制品中蛋白质含量高达10%-20%,是人体不可缺少的营养物质。近年来,如何提高肉制品的消化率这一问题受到了广泛的关注。目前,改善肉制品中蛋白质的结构和功能特性是提高消化率的主要可行性途径。在传统蒸煮、烘烤等加工方式的前提下,肉制品的制作过程中辅以新型加工技术(如超声波,超高压,脉冲电场,真空低温烹饪,酶解技术等),可以达到改变蛋白质结构、提高蛋白质分解酶活性的目的,从而提高肉制品的消化率。本文系统综述新型辅助加工技术在提高肉制品消化特性方面的研究进展,旨在探求更经济有效的加工方法,为改善提高肉制品的消化特性提供理论基础。

Research progress of new auxiliary processing technology to improve digestive characteristics of meat products

With the improvement of national life quality, people"s demand for meat products is no longer limited to basic characteristics such as sensory quality and hygienic quality. The protein content of meat products is up to 10%-20%, which is an indispensable nutrient for human body. Recently, how to improve the digestibility of meat products has attracted wide attention. At present, improving the structural and functional properties of proteins in meat products is the main feasible way to improve digestibility. Under the premise of traditional cooking, baking and other processing methods, supplemented by new processing technologies (such as ultrasonic wave, ultra-high pressure, pulsed electric field, vacuum cooking, enzymatic hydrolysis technology, etc.), meat products can achieve the purpose of changing the structure of protein, improve the activity of protein decomposition enzyme, so as to improve the digestibility of meat products. This paper systematically reviewed the research progress of new auxiliary processing technology in improving the digestive characteristics of meat products, aiming at exploring more economical and effective processing methods, and providing a theoretical basis for improving the digestive characteristics of meat products.