李艳慧,郭金英,郝红涛,甘传发,易凡凯

• 1:河南科技大学食品与生物工程学院
• 2:洛阳正大食品有限公司
• 3:武汉森澜生物科技有限公司

摘要(Abstract)：

肉制品在人们日常生活中扮演着不可或缺的角色，其不仅是膳食结构的重要组成部分，而且具有极高的营养价值。目前肉糜类制品在肉制品市场中占据着重要地位，但传统的肉糜类制品脂肪含量较高，高脂肪的摄入导致了肥胖、心血管疾病、高血压、冠心病等负面影响。脂肪替代物满足了人们对低脂肉糜类制品的追求，其在降低肉糜类制品中脂肪含量的同时，能够产生类似于高脂的口感和质地，甚至对其品质特性及风味进行改善。文章对脂肪替代物在肉糜类制品中的应用及研究进展进行了总结，全面描述了脂肪替代物的种类、作用及优缺点，并对脂肪替代物的发展进行了展望，旨在为低脂肉糜类制品的生产提供参考。

关键词(KeyWords)： 肉糜类制品;脂肪替代物;低脂;品质特性;进展

Abstract:

Keywords:

基金项目(Foundation): 河南省外国专家引进计划项目(HNGD2022054);; 河南省重点研发计划项目(202102110129)

作者(Author): 李艳慧,郭金英,郝红涛,甘传发,易凡凯

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