低钠干腌肉制品研究进展

Progress in Low-Sodium Dry-Cured Meat Products

干腌肉制品是传统肉制品的代表,因其独特的风味深受广大消费者喜爱。但传统干腌肉制品含钠量较高。大量医学研究表明氯化钠摄入过多对人体健康有不良影响。本文讨论了氯化钠对干腌肉制品的品质及风味的影响,概述了国内外低钠发酵香肠、咸肉、干腌火腿的研究动态,并对低钠干腌肉制品的低钠化、分割化、熟食化的多元化发展作出展望。

Dry-cured meat products, representative of traditional meat products, are very popular with consumers for the unique flavor but contain excessive amounts of salt. A large number of medical studies have shown that excessive salt intake has adverse effects on human health. This article discusses the effect of salt on the quality and flavor of dry-cured meat products, overviews the recent trends in the development of low-sodium fermented sausages, bacon and dry-cured ham in China and abroad, and forecasts future perspectives for the development of diverse products such as low-sodium, cut and cooked.