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| Progress in Fat Substitution and Modification in Low-Fat Gel-Type Meat Products |
| SU Yaning, YANG Huijuan, CHEN Tao |
| 1.School of Food Science and Technology, Yunnan Agricultural University, Kunming 650000, China; 2.Institute of Standardization, China Metrology University, Hangzhou 310018, China |
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Abstract As the country has become the largest consumer of meat products, low-fat gel-type meat products highly conform to Chinese people’s consumption concept and the concept of health diet. Simply reducing the fat content is bound to affect the quality of meat products. Therefore, how to reduce the fat content while maintaining product quality or only slightly affecting product quality has become a research hotspot. This paper reviews the application of fat replacement and/or non-thermal processing technologies in the production of low-fat gel-type meat products with special focus on carbohydrates available to replace fat in low-fat gel-type meat products and the impact of several common non-thermal processing technologies on protein functional properties. In addition, it discusses future directions for the development of low-fat gel-type meat products.
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2021, Vol. 35 
