肉制品加工中的减盐技术:研究进展与应用展望  

Salt Reduction Technologies in Meat Processing:Recent Progress and Future Applications

作　　者：王卫[1] 张锐[1] 张佳敏[1] 杨轶浠[1] 白婷[1] 吉莉莉[1] WANG Wei;ZHANG Rui;ZHANG Jiamin;YANG Yixi;BAI Ting;JI Lili(Key Laboratory of Meat Processing of Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《肉类研究》2022年第7期54-60,共7页Meat Research

基　　金：四川省重点研发项目(2020YFN0147);国家现代农业产业体系四川生猪创新团队项目(scsztd-2021-08-07)。

摘　　要：随着社会的发展和生活方式的变化,食盐摄入过量成为影响人类健康的严重隐患,减少食盐摄入已成为共识。减盐的主要措施之一是控制加工食品中的食盐添加量,而肉制品成为主要减盐对象。目前有关肉制品减盐技术:一是直接减少食盐的添加量并辅以工艺改进,或者优化食盐的物理形态使之在减盐后仍尽可能保持原有咸度;二是以钾盐等非钠盐类替代食盐的调味、改善质构等作用;三是以植物提取物、风味增强剂或掩饰剂等替代食盐的改善风味、增香或抗氧化作用;四是应用新兴物理技术弥补食盐减少可能带来的工艺或功能特性缺失。鉴于食盐对保持食品的品质和安全性发挥的重要作用,尤其是在肉制品中调味、增香、保水、助色、抑菌和防腐等功能,目前尚未找到更为安全和廉价的替代品或替代技术。单一的减盐难以满足低钠肉制品的生产要求,而多因子互作的栅栏技术,即通过多种方法的共效,在安全、营养、品质、成本等维度寻找平衡点,将是实现减盐的有效途径。本文就上述肉制品加工中减盐的关键技术研究进展进行概要综述,并对未来可能的应用途径进行展望。With the development of society and changes in lifestyle,excess salt intake has become a serious hidden danger affecting human health,and reducing sodium intake has become a global consensus.One of the main measures to reduce salt in foods is to reduce salt use,and meat products have become the main object of salt reduction.Currently the following methods are available for reducing salt in meat products:1)directly reducing the amount of salt added and improving the processing technology,or optimize the physical form of salt to reduce salt and simultaneously maintain the original saltiness as much as possible;2)applying non-sodium salts such as potassium chloride to replace sodium chloride as a flavor and texture improver;3)using plant extracts,flavor enhancers or masking agents to replace salt as a flavor improver,aroma enhancer and antioxidant agent;4)using emerging physical technologies to make up for the possible technological or functional characteristics caused by salt reduction.In view of the important role salt plays in maintaining the quality and safety of food,and particularly in meat products,its functions such as seasoning,aroma enhancement,water retention,color assistance,bacteriostasis,and preservatives,safer and cheaper alternatives to salt have not been found.As single salt reduction cannot meet the production requirements of low-sodium meat products,hurdle technology,which was developed several years ago as a new concept for the production of safe,stable,nutritious,tasty,and economical foods,will be an effective approach to reducing salt.In this paper,the recent development of key technologies for salt reduction in meat processing is briefly reviewed,and possible future applications are discussed.

关 键 词：食盐 功能特性 低盐肉制品 替代技术 研究进展 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]