低盐肉制品降盐与品质改良加工技术研究进展

肉制品是人类重要的营养物质来源,在肉制品加工过程中食盐是常见且必需的调味料。传统加工肉制品普遍含盐量过高,过量的摄入食盐也已经被证实能引发一系列的心脑血管疾病,因此开发低盐肉制品势在必行。但是,直接减少食盐添加量会对产品风味、口感、质构和保质期产生不利影响。因此,需要通过添加风味提升物、品质改良剂等物质并辅助以品质改良加工技术来优化产品品质。本文论述了国内外低盐肉制品的研究现状,阐述了降盐技术(食盐替代物、改变食盐形态等)和品质改良加工技术(腌制技术、超声波技术、超高压技术等)在肉制品中应用研究进展,指出其研发中存在的主要问题,并对其未来的发展前景进行展望,为低盐肉制品研发提供理论借鉴和参考。

Research progress of salt reduction techniques and quality improvement processing techniques during meat processing

As a common and essential seasoning, salt is very important for meat processing. However, it will trigger a series of diseases about cardiovascular and cerebrovascular if taken too much. This paper summarized the role of salt and the necessity to reduce the amount of it in meat products. Research progress about salt substitutes (salt substitutes, flavor enhancers, quality improvers, etc.) and salt reduction techniques (changing the form of salt, curing technology, hurdle technology, ultrasonic technology, etc.) applied in meat products were elaborated. The paper also pointed out some issues in current research, and discussed future development prospects, providing a theoretical reference for the development of low salt meat products.