摘要
NaCl具有增强食品风味、改善食品质地、抑制微生物生长、延长食品货架期等功能性质。但摄入过量的食盐会增加患高血压、骨质疏松和心脑血管疾病的风险。因此合理控制钠盐的摄入量并寻求合适的钠盐替代品在肉制品生产加工领域至关重要。文章综述了现有的肉制品中减盐策略,总结了现有的钠盐替代品种类、特性及其替代效果,以及超声波、超高压等新兴技术在减盐肉制品中的应用,旨在探求经济有效的钠盐替代策略,为未来低盐肉制品生产提供理论依据和发展方向。
Sodium chloride has the functional properties of enhancing food flavor, improving food texture, inhibiting the growth of spoilage bacteria, and extending the shelf life of food. However, excessive intake of salt could lead to the increased risk of hypertension, osteoporosis, cardiovascular and cerebrovascular diseases. Therefore, it is very important to control the amount of sodium salt intake and seek suitable sodium salt substitutes, espically in the field of meat production and processing. By reviewing the existing domestic and foreign literatures, this article reviews the existing salt reduction strategies in meat products, summarizes the existing sodium salt substitute varieties, attributes and effects, as well as the application of ultrasound, ultra-high pressure and other emerging technologies in low-salt meat products. The paper aims to provide theoretical basis and development direction for the future low-salt meat products and to explore cost-effective sodium salt substitution strategies.
作者
皮若冰
李大鹏
洪惠
戴瑞彤
PI Ruobing;LI Dapeng;HONG Hui;DAI Ruitong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Xinghua Industrial Research Centre for Food Science and Human Health,China Agricultural University,Xinghua 225700,China)
出处
《食品工业科技》
CAS
北大核心
2022年第13期408-415,共8页
Science and Technology of Food Industry
基金
“十三五”国家重点研发计划“中华传统食品工业化加工关键技术研究与装备开发”(项目编号2016YFD040040302)。
关键词
肉制品
减盐
无机盐替代
风味增强剂
苦味阻滞剂
新兴技术
meat products
salt reduction
replacement of inorganic salt
flavor enhancer
bitterness blocker
emerging technology