肉制品加工中镁盐部分替代氯化钠的应用研究进展

Application Research Progress of the Partial Replacement of Sodium Chloride by Magnesium Salt in Meat Processing

摘要: 钠盐的超量摄入是目前食品安全领域关注的热点。由于肉品感官与质量安全等因素限制,肉品加工中简单减少或消除氯化钠的应用并不可行。本文主要对镁盐对人体健康的影响、镁盐在肉制品中的应用机理进行综述,探讨在肉制品加工中使用镁盐部分替代氯化钠的可行性,为新型低钠盐肉制品的开发与质量控制提供科学理论依据。

Abstract: Excessive intake of sodium salt is currently a hot spot in the field of food safety. The application of simple reduction or elimination of sodium chloride in meat processing is not feasible due to the limitation of meat senses and quality safety. This paper mainly reviews the effects of magnesium salt on human health and the application mechanism of magnesium salt in meat products,discusses the feasibility of using magnesium salt to partially replace sodium chloride in meat products processing,and provides scientific theoretical basis for the development and quality control of new low-sodium meat products.