Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Manufacture and Evaluation of Low-Eat Meat Products(A review)

저지방 육제품의 제조 및 평가

  • 진구복 (전남대학교 동물자원학부 및 생물공학연구소)
  • Published : 2002.12.01
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Abstract

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.

Keywords

References

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