건강지향성 식품 개발 (육가공, 연구고찰)

소개글

최근 소비자의 식품에 대한 요구를 반영한 건강지향의 육가공제품 개발에 관한 연구 고찰내용

목차

1. Meat and Meat Products
2. Top 10 Functional Food Trends
3. Healthier Meat Products (review)
4. Low-fat/salt Meat Products
A. Research 1] Meat Batter (Model Study)
B. Research 2] Low-fat (<1%) Bologna Sausage
C. Research 3] Low-fat sodium-reduced sausages
D. Summary & Conclusions
E. Perspectives

본문내용

Meat and Meat Products


Fat and salt ingredients have many functions
To make a stable emulsion system
Texture, functionality, sensory, flavor, etc.
Excessive intake of fat and salt in a diet
Coronary disease: heart disease, high blood pressure, etc.
Changing Life Style: “Well-being” Trend
A specific requirements produced to four essential elements: health, taste, safety & convenience (Sloan, 2006)
New approach begin to change the formulation and product development trend

참고 자료

Journal of Food Technology
Journal of Food Science
Meat Science