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| Development Technology of a New Type of Fat Simulacrum |
| GUO Aiju;QU Chao;NIE Zhiqiang |
| 1.China Meat Research Center,Beijing 100068;2.Northeast Forestry University,Harbin 150040; 3.Harbin Commerce University,Harbin 150076 |
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Abstract Based on the analysis of the type and characteristics of current fat simulacrum,putting forward the problems to be solved in the research of current fat simulacrum.Then introducing a kind of process technology of fat simulacrum with konjaku flour and carrageenin as primary substance,there is a good simulation of characteristic of taste and texture quality of animal fat in the simulacrum produced by this technology,so it can be applied in the research and development of low-fat meat product.
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| [1] |
XUE Haohao, JIANG Yiqi, WAN Youting, SUN Dandan, JIANG Linlin, YANG Xiaoyin, MAO Yanwei, HAO Jiangang, ZHANG Yimin, LIANG Rongrong. Research Advances on Nutritional and Functional Characteristics of Quinoa and Its Applications in Meat Products[J]. Meat Research, 2026, 40(7): 94-102. |
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2009, Vol. 23 
