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。
Meat products are important sources of nutrient for humans, and salt is very important for meat processing as a common and essential seasoning. However, these traditional meat products are generally high in salts, and it will trigger a series of diseases such as cardiovascular and cerebrovascular if salts are taken too much, so the development of low-salt products is imperative. However, the reduction of salts in meat products will cause adverse effects on flavor, taste, texture and shelf life. Therefore, it is necessary to optimize the quality of meat products by adding flavor enhancers, quality improvers and other substances. This paper discussed the research status of low-salt meat products at home and abroad, and elaborated the research progress about application of salt reduction technology (salt substitutes, changing the form of salt, etc.) and quality improvement processing technology (pickling technology, ultrasonic technology, ultrahigh pressure technology, etc.) in meat products. The paper also pointed out some issues in current research, and discussed future development prospects. It provided a theoretical reference for the development of low-salt meat products.
标题：低盐肉制品降盐与品质改良加工技术研究进展
英文标题：Research progress of salt reduction techniques and quality improvement processing techniques during meat processing
作者：
李大宇 吉林大学食品科学与工程学院
张苏苏 吉林大学食品科学与工程学院
董学文 吉林大学食品科学与工程学院
庞国强 吉林大学食品科学与工程学院
李欣欣 吉林大学食品科学与工程学院
周亚军 吉林大学食品科学与工程学院
中文关键词:低盐肉制品,降盐技术,品质改良,加工技术,
英文关键词:low-salt meat product,salt reduction technology,quality improvement,processing technology,
发表日期：2017-05-22
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