Salt reduction in cured meat products:a review on strategies and mechanisms  

作　　者：Qi Chen Jinxuan Cao Wenhai She Weidong Bai Xiaofang Zeng Hao Dong 

机构地区：[1]Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,College of Light Industry and Food Sciences,Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China [2]School of Food and Health,Beijing Technology and Business University,Beijing 100048,China [3]Guangzhou Luxu Food Ltd.,Guangzhou 510820,China

出　　处：《Food Science and Human Wellness》2025年第3期864-879,共16页食品科学与人类健康(英文)

基　　金：financially supported by Youth Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202317);the Open Project of Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry(FQS-202201);Characteristic Innovation Project of Guangdong Universities(2022KTSCX058);Special Projects in Key Field of Guangdong Universities(2022ZDZX4015,2022ZDZX4016);Guangdong Maoming Binhai New Area Marine Fishery Industrial Park Project(0835-220FA8102621);Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology(2021B1212040013)。

摘　　要：Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products.The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products.The implications and limitations of each approach were discussed.Green technologies treatments,such as ultrasonic technology,high-pressure processing,seem to be potential to ensure microbiological safety in low-sodium cured meat products.However,these novel technologies can cause protein and fat oxidization in meat products.A combination of multiple treatments could give the desired effect.In addition,different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.

关 键 词：Salt reduction Cured meat products Ultrasonic technology Salt substitutes High-pressure processing 

分 类 号：O62[理学—有机化学]