藜麦的营养功能特性及其在肉类产业中的应用研究进展

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Research Advances on Nutritional and Functional Characteristicsof Quinoaand Its Applications in Meat Products XUE Haohao1²，JIANGYiqi12，WANYouting12，SUNDandan12，JIANGLinlin1²，YANG Xiaoyin2， MAO Yanwei12， HAO Jiangang³， ZHANG Yimin12， LIANG Rongrong1，2*

（1.CollgeofFoodSienceandEngineering，andongAgriculturalUiversityTai'an27l8，China;2.adongProicilKey LaboratoryofQuality Safety Monitoring forAnimal Products and Veterinary Drug Innovation，Tai'an271O18，China; 3.Wulagai Experimental Station，National Beef andYak Industrial Technology System，WulagaiO26321，China）

Abstract： Meat and meat products serve as important sourcesof dietary protein.However，some traditional products are high infatandotherunhealthycomponents，whichmaypose healthrisks.Withgrowingconsumerawareness ofhealth，there has beenasurging demandformeat products withgreaterfunctionalityandbeterquality.Quinoa，known asthe“nutritional gold"and“super grain”，isrichin protein withabalancedaminoacid profileandcontains various bioactivecompounds. Ithas beenasociated withhealthbenefitssuchas blood glucoseregulation，improveddigestion，andantioxidantefects. In recent years，theapplication of quinoaas a functional plant-based ingredient in meat products has gained widespread atention.Incorporatingquinoa notonly enhances the nutritional valueof meat products but also serves asafat substitute to reduce the fatcontent，while simultaneously enhancing sensoryqualities including texture，water-holding capacity， andflavor.Thisreview summarizes recent researchon the nutritional and functional propertiesofquinoa and its current applicationsinthemeat industry，aiming toprovidenew insights fortheutilizationof plant-derived ingredientssuch as quinoa in meat product development.

Keywords： quinoa; meat products; functional properties; quality characteristics

DOI：10.7506/rlyj1001-8123-20250718-233

中图分类号：TS202.1 文献标志码：A 文章编号：1001-8123（2026）07-0094-09

引文格式：

薛皓皓，姜奕祺，万尤婷，等．藜麦的营养功能特性及其在肉类产业中的应用研究进展[J].肉类研究，2026，40（7）：

94-102.DOI：10.7506/rlyj1001-8123-20250718-233. http：//www.rlyj.net.cn

收侗口期：ZUZJ-U/-10

基金项目：国家肉牛耗牛产业技术体系建设专项（CRAS-37）；山东省生猪产业技术体系项目（SDAIT-08-10）

第一作者简介：薛皓皓（2002—）（ORCID：0009-006-9747-5855），女，硕士研究生，研究方向为动物性食品加工及品质、安全控制。（剩余24948字）