藜麦的营养功能特性及其在肉类产业中的应用研究进展OA

Meat and meat products serve as important sources of dietary protein.However,some traditional products are high in fat and other unhealthy components,which may pose health risks.With growing consumer awareness of health,there has been a surging demand for meat products with greater functionality and better quality.Quinoa,known as the"nutritional gold"and"super grain",is rich in protein with a balanced amino acid profile and contains various bioactive compounds.It has been associated with health benefits such as blood glucose regulation,improved digestion,and antioxidant effects.In recent years,the application of quinoa as a functional plant-based ingredient in meat products has gained widespread attention.Incorporating quinoa not only enhances the nutritional value of meat products but also serves as a fat substitute to reduce the fat content,while simultaneously enhancing sensory qualities including texture,water-holding capacity,and flavor.This review summarizes recent research on the nutritional and functional properties of quinoa and its current applications in the meat industry,aiming to provide new insights for the utilization of plant-derived ingredients such as quinoa in meat product development.