• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
皮若冰,李大鹏,洪惠,等. 肉制品中减盐策略研究进展[J]. 食品工业科技,2022,43(13):408−415. doi: 10.13386/j.issn1002-0306.2021060248.
引用本文: 皮若冰,李大鹏,洪惠,等. 肉制品中减盐策略研究进展[J]. 食品工业科技,2022,43(13):408−415. doi: 10.13386/j.issn1002-0306.2021060248.
PI Ruobing, LI Dapeng, HONG Hui, et al. Research Progress on Sodium Salt Reduction Strategies in Processed Meat Products[J]. Science and Technology of Food Industry, 2022, 43(13): 408−415. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060248.
Citation: PI Ruobing, LI Dapeng, HONG Hui, et al. Research Progress on Sodium Salt Reduction Strategies in Processed Meat Products[J]. Science and Technology of Food Industry, 2022, 43(13): 408−415. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060248.

肉制品中减盐策略研究进展

Research Progress on Sodium Salt Reduction Strategies in Processed Meat Products

  • 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。

     

    Abstract: 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.

     

/

返回文章
返回