저지방 육제품의 제조 및 평가

• 발행기관: 한국축산식품학회
• 저자명: 진구복
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제4호, 363~372쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.12.31

영문 초록

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 cholestrol content of meat products. Low-fat meat products were manufactured with fat replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(

키워드

low-fat meat products fat replacer flavor texture