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| Research Progress on New Nutritious Emulsion-Type Meat Products under the Context of One Health |
| LIU Yang, ZHANG Jingchen, MIAO Fangfang, MA Yangyang, LI Miaoyun, SUN Lingxia, ZHAO Gaiming |
| College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, China |
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Abstract With the development of the economy and the improvement of the level of modernization, people’s pace of life has accelerated, and social stress has increased dramatically. Due to the consequent unreasonable diet structure, sedentary lifestyle and lack of exercise, patients with chronic diseases such as obesity and hypertension have become younger. People’s nutritional and health needs have received extensive attention from all walks of life, so the development of new nutritious and healthy food suitable for modern people has become a research hot spot. The present review analyzes the recent progress in the development of new nutritious emulsion-type meat products that meet people’s diversified demands for taste, flavor, quality and nutrition from the aspects of processing technology (ultrasonic, high pressure, thermal treatment, crushing technology, and addition of hydrophilic colloid) and functionality (low salt, low fat, low sugar, low cholesterol, high dietary fiber, and nutritional fortification), and it discusses future prospects. This review is expected to provide a reference for the development of new nutritious meat products.
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CHEN Jiamin, ZHAO Qiancheng, LUAN Qian, SHEN Jun, LIN Bangchu, LIU Ying, GAN Miaoyu, LI Jian, CAI Luyun. Recent Progress in the Processing and Microbial Quality Control of Smoked Salmon[J]. Meat Research, 2024, 38(7): 71-77. |
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2025, Vol. 39 
