低盐肉制品加工技术研究进展

Research Progress on Processing Technology of Low-Salt Meat Products

食盐是肉制品加工过程中最常见的调味品之一,除为肉制品提供必要的咸味外,还具有增强肉制品风味、调节原料质感、降低水分活度、抑菌防腐、延长产品保质期的作用。但过量摄入食盐会导致机体钠摄入量超标,增加原发性高血压、脑梗、心梗等心脑血管疾病的患病风险。文章从非钠盐替代、咸味肽和风味增强剂、改进加工工艺、优化食盐形态结构等方面综述了现有的低盐肉制品加工技术。

Salt is one of the most common seasonings in the processing of meat products.Salt not only provides the necessary saltiness for meat products,but also has the functions of enhancing the flavor of meat products,adjusting the texture of raw materials,reducing water activity,bacteriostasis and antisepsis,and extending the shelf life of products.However,excessive salt intake can lead to excessive sodium intake,and increase the risk of cardiovascular diseases such as primary hypertension,cerebral infarction and myocardial infarction.In this paper,the existing processing technoligy of low-salt meat products are reviewed from the aspects of non-sodium salt replacement,salty peptides and flavor enhancers,improvement of processing technology,and optimization of morphological structure of salt.