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| Application of Plant Polysaccharides in Low-Salt and Low-Fat Meat Products |
| REN Jingjing, WANG Xixi, PAN Qiong, YU Xia, CHEN Conggui |
| 1.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; 2.Engineering Research Center of Bioprocess, Ministry of Education, Hefei University of Technology, Hefei 230009, China |
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Abstract Eating high-salt and high-fat meat products is not conducive to human health. Therefore, developing low-salt and low-fat meat products has become a new trend. Plant polysaccharides, a class of natural macromolecular compounds, can change the gelling, water retention and emulsifying characteristics, and thus improve the texture and water-holding capacity, and sensory quality and promote human health when added to meat products. In this paper, the current status of the application of plant polysaccharides in meat products is systematically summarized, and an outlook on future trends is presented, in order to provide theoretical guidance for more extensive application of plant polysaccharides in the meat industry.
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2020, Vol. 34 
