摘要
低盐化是肉制品加工的发展趋势,但降低食盐含量会引发产品贮藏品质的劣变。综述国内外肉制品减盐策略,从肉制品低盐化影响其理化特性、微生物特性、风味及感官品质几个方面,系统讨论降低食盐使用对产品贮藏特性的影响,旨在为低盐肉制品的贮藏保鲜提供理论参考。
Salt-reducing is a developing trend in meat manufacturing, however, it would lead to deterioration of storage qualities of the products. This paper summarizes strategies for sodium reduction in meat products and discussses the effcts on the storage properties of low-salt meat products from the aspects of physicochemical property, microbial property, flavor and sensory quality. It provides theoretical reference for the storage and preservation of low-salt meat products.
作者
徐梅
黄攀
陈从贵
徐宝才
李沛军
XU Mei;HUANG Pan;CHEN Cong-gui;XU Bao-cai;LI Pei-jun(Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China;School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第16期192-197,共6页
Food Research and Development
基金
国家重点研发计划项目(2018YFD0401205)
安徽省科技重大专项(18030701168)
关键词
低盐
肉制品
贮藏品质
理化特性
微生物特性
挥发性风味物质
感官品质
low-salt
meat product
storage quality
physicochemical property
microbial property
volatile flavor compound
sensory quality
