Ruiz-Capillas Claudia, Herrero Ana M
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
Foods. 2021 Feb 5;10(2):341. doi: 10.3390/foods10020341.
This review focuses on the importance of developing meat products with healthier lipid content and strategies such as the use of structured lipids to develop these enriched products. The review also conducts a critical analysis of the use of vibrational spectroscopy as a tool to further these developments. Meat and meat products are extensively recognized and consumed in the world. They are an important nutritional contribution in our diet. However, their consumption has also been associated with some negative consequences for health due to some of its components. There are new trends in the design of healthy meat products focusing mainly on improving their composition. From among the different strategies, improving lipid content is the one that has received the most attention. A novel development is the formation of lipid materials based on structured lipids such emulsion gels (EGs) or oil-bulking agents (OBAs) that offer attractive applications in the reformulation of health-enhanced meat products. A deeper interpretation is required of the complicated relationship between the structure of their components and their properties in order to obtain structured lipids and healthier meat products with improved lipid content and acceptable characteristics. To this end, vibrational spectroscopy techniques (Raman and infrared spectroscopy) have been demonstrated to be suitable in the elucidation of the structural characteristics of lipid materials based on structured lipids (EGs or OBAs) and the corresponding reformulated health-enhanced meat products into which these fat replacers have been incorporated. Future research on these structures and how they correlate to certain technological properties could help in selecting the best lipid material to achieve specific technological properties in healthier meat products with improved lipid content.
本综述聚焦于开发具有更健康脂质含量的肉类产品的重要性，以及诸如使用结构化脂质来开发这些强化产品的策略。该综述还对振动光谱作为推动这些进展的工具的应用进行了批判性分析。肉类和肉类产品在全球广泛被认可和消费。它们是我们饮食中重要的营养来源。然而，由于其某些成分，食用它们也与一些健康方面的负面后果相关。健康肉类产品设计有新趋势，主要集中在改善其成分。在不同策略中，改善脂质含量是最受关注的。一个新进展是基于结构化脂质形成脂质材料，如乳液凝胶（EGs）或油填充剂（OBAs），它们在改良健康增强型肉类产品方面有吸引人的应用。为了获得具有改善脂质含量和可接受特性的结构化脂质和更健康的肉类产品，需要对其成分结构与其性质之间的复杂关系进行更深入的解读。为此，振动光谱技术（拉曼光谱和红外光谱）已被证明适用于阐明基于结构化脂质（EGs或OBAs）的脂质材料以及已掺入这些脂肪替代品的相应改良健康增强型肉类产品的结构特征。未来对这些结构及其与某些技术性质如何关联的研究，有助于选择最佳脂质材料，以在脂质含量改善的更健康肉类产品中实现特定的技术性质。
