超高压技术对低盐肉制品降盐机制及品质改良的研究进展

低盐肉制品的开发是当前肉类食品的发展趋势，但降低钠盐的添加量会引起肉品品质的劣变。超高压技术作为一种新型的非热加工技术，可以降低肉制品中的食盐使用量，改善肌肉蛋白质的功能特性，改进低盐肉制品的品质。本文从高压处理对低盐肉制品保水性、蒸煮损失、咸味、颜色以及微生物安全性5 个方面出发，综述了超高压技术在低盐肉制品品质改良应用中的研究进展，并在此基础上论述了超高压技术对低盐肉制品的降盐机制，指出该技术在低盐肉制品应用中存在的局限性，并对其未来的发展前景进行展望，以期为超高压技术在低盐肉制品中的应用和推广提供理论参考。

Mechanisms through Which High-Pressure Treatment Reduces the Use of Salt in Low-Salt Meat Products and Its Application in Quality Improvement: A Review

Salt reduction in meat products is a general trend of the current development of meat products, but it may cause quality deterioration of meat products. Ultra high-pressure technology, a new non-thermal processing technology, can reduce the amount of salt used in meat products while improving the functional properties of muscle proteins, and consequently enhancing the quality of low-salt meat products. This article discusses recent progress in the application of high-pressure treatment in the quality improvement of reduced-salt meat products with respect to water retention, cooking loss, salty taste, color and microbiological safety, and summarizes the mechanisms by which high pressure treatment reduces the use of salt in low-salt meat products. This paper also discusses the limitations and future prospects for the application of ultra-high pressure technology to low-salt meat products. Overall, this review provides a theoretical basis for promoting the applications of ultra-high pressure technology to low-salt meat products.