降低肉制品中氯化钠含量研究进展  

Progress towards Sodium Chloride Reduction in Meat Products

作　　者：吴海舟[1,2] 张迎阳[2] 唐静[1,2] 余翔[2] 黎良浩[2] 王建[2] 章建浩[1,2] 

机构地区：[1]南通双和食品有限公司,江苏南通226352 [2]南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,食品安全与营养协同创新中心,江苏南京210095

出　　处：《肉类研究》2014年第6期22-26,共5页Meat Research

基　　金：南通市江海英才引进计划项目(CL20100006);"十二五"国家科技支撑计划项目(2012BAD28B01)

摘　　要：从健康的观点来看,过度的摄入肉制品特别是传统的干腌肉制品不被推荐。因为这些肉制品钠含量较高,过度的摄入可能使人们导致高血压等心血管疾病。本文综述了氯化钠在肉产品加过过程中的作用、降低盐含量的方法以及他们对肉制品加工过程中品质的影响。为探索减低我国传统肉质品盐含量提供参考,有效提高肉制品的健康性。An excessive intake of meat products, particularly dry-cured meat products, is not recommended from a health point of view, at least for some population groups, due to their high levels of sodium. Nevertheless, despite the importance of sodium chloride in producing food, over-consumption of sodium has the propensity to develop hypertension and cardiovascular diseases. In this paper attempts are made to make a detailed review on the role of NaCl in processed meats, ways of reducing salt and their effect on the quality of meat precuts. It can provide some useful information for reducing salt levels of traditional meat products in our country and make meat products healthier.

关 键 词：肉制品 盐降低 盐替代 氯化钠 健康 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]