@article{XU2024, 
author = {Qingyi XU and Eng-Tong PHUAH and Hao DONG and Xiaofang ZENG and Weidong BAI and Guanghui LI},
title = {Research Progress on Lingnan Juanzhang, Deep-Fried Pork-Stuffed Tofu Skin Roll: Processing Technology and Countermeasures against Potential Food Safety Risks},
year = {2024},
journal = {Meat Research},
volume = {38},
number = {4},
pages = {70-76},
keywords = {Juanzhang, Pickering emulsions, fat replacement, nutrition},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20240216-037},
doi = {10.7506/rlyj1001-8123-20240216-037},
abstract = {Juanzhang, a famous traditional delicacy in the Lingnan region of China, is mainly made from pork hind leg meat and bean curd sheet through rolling and deep-fat frying. Currently, Juanzhang face problems such as high saturated fat, high salt and the generation of hazardous substances during heat treatment, which contribute to the risk of cardiovascular diseases, obesity, diabetes and other diseases. Therefore, one future direction is to develop low salt, low fat, nutritious and healthy Juanzhang. This review summarizes the current status and trends in the development of Juanzhang, and highlights the production process and potential safety risks of Juanzhang. Moreover, it proposes fat replacement with Pickering emulsions, salt reduction strategies and solutions to hazard prevention and control, and gives an outlook on the future of Juanzhang in terms of fat replacement, nutrition, health and market prospects. This review hopes to provide a theoretical basis for the development of nutritious and healthy Juanzhang.}
}