食盐对肉制品风味影响及降盐技术研究进展

食盐中的主要成分为NaCl,是食品领域中最常用的一种食品添加剂,食盐可以有效促进风味物质的产生。脂肪氧化以及蛋白质降解过程中产生的小分子物质是肉制品风味物质的主要来源,食盐对肉制品的风味有着重要影响,但食盐摄入过多会对人体健康造成不利影响,因此具备良好风味的低盐肉制品研究已经成为当前的研究热点。文章主要从食盐对肉制品风味的影响以及低钠盐技术在肉制品加工中的应用两个方面进行阐述,以期对食盐在肉制品风味品质中所起的作用及低钠盐肉制品开发提供一定理论参考。

Effect of Salt on Flavor of Meat Products and Research Progress on Salt Reduction Technology

The main component of salt is NaCl,which is the most commonly used food additive in the field of food.Salt can effectively promote the production of flavor substances.Small-molecular substances produced in the process of fat oxidation and protein degradation are the main sources of flavor substances in meat products.Salt has an important impact on the flavor of meat products,but too much salt intake will have adverse effects on human health.Therefore,the research on low-salt meat products with good flavor has become the current research hotspot.This paper mainly discusses the influence of salt on the flavor of meat products and the application of low-sodium salt technology in the processing of meat products,in order to provide a theoretical reference for the role of salt in the flavor and quality of meat products and the development of low-sodium salt meat products.