新型加工技术在清洁标签低盐肉制品中应用的研究进展

Research progress on application of novel processing technologies in low-salt meat products under the concept of clean label

如今消费者健康意识逐渐增强,低盐肉制品开发生产已经成为肉品行业的热点研究问题。在清洁标签食品的大形势下,氯化钾、氯化镁等氯化钠替代物已经不被研究者和消费者所接受,直接降低食盐含量才更加符合“清洁标签”理念,但食盐含量的降低会显著影响肉制品的质构、风味和货架期。近几年,超声波、超高压、新型滚揉、脉冲电场等新型加工技术飞速发展,研究者将其应用于低盐肉制品生产中,发现可以明显补偿低盐肉制品的质量缺陷,未来清洁标签低盐肉制品的开发生产离不开新型加工技术的支持。因此,本文介绍了清洁标签理念,并全面综述了新型加工技术在改善低盐肉制品品质方面的研究现状,对推动新型加工技术发展有重大意义,并为生产新型健康的低盐肉制品提供理论依据。

In recent years,with the increasing consumer’s demand for health,the processing of low-salt meat products has become a hot topic for meat industry.Under the concept of“clean label”,replacing sodium chloride with potassium chloride or magnesium chloride have not been accepted by the consumers,directly reducing the addition level of sodium chloride in low-salt meat products is more consistent with the concept of“clean label”,however,it can lead to the compromised quality profiles(such as textural properties,flavor,and shelf-life)of the final products.In recent years,new processing technologies such as ultrasound processing,high-pressure processing,tumbling technologies,pulsed electric field processing,etc.have developed rapidly,researchers have applied them to the production of low-salt meat products,and found that they can obviously compensate the quality defects of low-salt meat products,the development and production of low-salt meat products in clean label in the future can not be separated from the support of new processing technologies.Therefore,this paper introduced clean label’s concept and comprehensively summarized the research status of new processing technology in improving the quality of low-salt meat products,which is of great significance for promoting the development of new processing technology and providing theoretical basis for the production of new healthy low-salt meat products.