低钠盐对干腌肉制品加工过程中理化特性的影响

研究新型低钠盐和食盐制备干腌肉制品，对比加工过程中低钠盐和食盐对肉块水分含量、水分活度、pH值、色泽、钠、钾含量及脂肪氧化、质构特性和感官品质的影响。结果表明：在加工过程中，低钠盐组产品的理化指标、质构特性和脂肪氧化的变化趋势与食盐组相似，终产品间无显著差异；与食盐组一样，低钠盐干腌肉制品的感官品质有较高的接受度，而终产品中钠含量降低了48.04%。

Effect of Low-Sodium Salt on Physico-chemical Properties of Dry-Cured Pork during Processing

Dry-cured pork was processed with low sodium salt and ordinary salt, respectively. A comparative study was
carried out to understand the effect of the two salts on moisture content, water activity, pH, color, sodium and potassium
content, fat oxidation, and texture and sensory of meat during processing. The results showed that the changes in physical
and chemical indicators, texture and lipid oxidation of dry-cured pork from the low sodium salt group during processing
were similar with those observed for the ordinary salt group. In addition, the final products had no significant difference in
these parameters between the two groups and showed similarly high consumer sensory acceptance. However, the sodium
content in the final products was decreased by 48.04% by using low sodium salt instead of ordinary salt.