低钠肉制品研究进展  

Progress in Research on Low-Sodium Meat Products

作　　者：雷振[1] 周存六[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《肉类研究》2016年第7期30-34,共5页Meat Research

基　　金：国家自然科学基金项目科学部主任基金项目(21542008)

摘　　要：研究表明摄入过量的钠盐将诱发高血压等健康问题,而降低钠盐使用量将引起风味等品质下降的问题;因此,如何降低肉制品中钠盐的摄入量已成为国内外食品加工与研究的重要方向之一。目前,非肉蛋白、亲水性多糖作为钠盐的替代物已被广泛研究,但本文综述了近年来有关钾盐、镁盐、钙盐、精氨酸和赖氨酸等食品添加剂部分替代钠盐,用于低钠肉制品制备的研究进展,以期为低钠肉制品的研究与开发提供参考。It is reported that excessive intake of sodium is harmful to human health. However, a reduction in sodium can decline the flavor and other characteristics of meat products. How to reduce the sodium content of meat products is one of important directions in food processing and research at home and abroad. Up to date, non-meat proteins and polysaccharides have widely been investigated as sodium replacer for the preparation of low-sodium meat products. However, this paper reviews the recent progress in food additives such as sodium replacer potassium salt, calcium salt, magnesium salt, arginine and lysine that have been attempted to partially replace sodium in the manufacture of low-sodium meat products. It is hoped that this paper can provide a reference for the processing of low-sodium meat products.

关 键 词：钠盐替代物 肉制品 盐溶蛋白凝胶 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]