低脂和低盐萨拉米发酵香肠的研究进展  

Recent Progress in the Development of Low-Fat and Low-Salt Salami

作　　者：韩冰[1] 郑野 张天琪 张根生[1] HAN Bing;ZHENG Ye;ZHANG Tianqi;ZHANG Gensheng(School of Food Science and Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《肉类研究》2020年第9期68-73,共6页Meat Research

基　　金：黑龙江省“百千万”工程科技重大专项课题(2019ZX07B03);哈尔滨商业大学校内项目(17XN024)。

摘　　要：萨拉米发酵香肠具有营养价值高及风味独特等优点,深受消费者喜爱。与大部分肉制品相比,传统萨拉米发酵香肠中食盐(约8%)和脂肪(约32%)含量较高,长期食用高脂高盐食品可能会诱发心脑血管疾病,因此,降低萨拉米发酵香肠中食盐和脂肪添加量势在必行。本文综述了近年来萨拉米发酵香肠的降脂、降盐方法,介绍了非热加工技术在低脂和低盐萨拉米发酵香肠中的应用,为优化低脂和低盐萨拉米发酵香肠提供理论参考。Salami is deeply loved by consumers because of its high nutritional value and unique flavor.Compared with most meat products,traditional salami contains higher contents of salt(~8%)and fat(~32%).Since longterm consumption of high-fat and high-salt foods may induce cardiovascular and cerebrovascular diseases,it is imperative to reduce the content of salt and fat in salami.The recently reported methods for reducing fat and salt in salami,as well as the application of non-thermal processing technology in the manufacture of low-fat and low-salt salami are reviewed in this article,aiming to provide a theoretical basis for developing low-fat and low-salt salami.

关 键 词：低脂 低盐 萨拉米发酵香肠 品质 非热加工技术 研究进展 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]