【摘要】 脂肪是肉制品加工中产品风味、质地等品质特征形成的重要来源，而脂肪的过多摄入可能带来潜在的健康危害。油凝胶作为一种具有潜力的脂肪替代物，可模拟固态脂肪的加工性能，同时有效降低饱和脂肪酸和反式脂肪酸含量。文章综述了油凝胶的制备方法、结构特性及形成机制，分析了其性能影响因素，并简述了油凝胶在肉制品加工中的应用，为健康低脂肉制品的加工提供了新的研究思路和方法。更多还原

【Abstract】 Fat serves as a crucial contributor to the flavor,texture,and other quality characteristics of meat products during processing.However,excessive fat intake may pose potential health risks.As a promising fat substitute,oleogels can mimic the processing properties of solid fats while effectively reducing the content of saturated fatty acids(SFA) and trans fatty acids(TFA).This article reviews the preparation methods,structural properties,and formation mechanisms of oleogels,analyzes key factors influencing their performance and summarizes their applications in meat product processing.These insights provide novel research approaches and methodologies for developing healthy low-fat meat products.更多还原