Univ. of Torino, DISAFA, Agricultural Microbiology and Food Technology Sector, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy.
J Food Sci. 2013 Aug;78(8):R1095-100. doi: 10.1111/1750-3841.12170. Epub 2013 Jun 14.
NaCl is a widely used chemical in food processing which affects sensory characteristics and safety; in fact, its presence is frequently essential for the proper preservation of the products. Because the intake of high contents of sodium is linked to adverse effects on human health, consumers demand foods with low-sodium content. A 1st step to reduce the use of salt would imply the proper application of this compound, reducing its levels to those technologically necessary. In addition, different chloride salts have been evaluated as replacers for NaCl, but KCl, CaCl2 , and ZnCl2 show the most promising perspectives of use. However, prior to any food reformulation, there is a need for exhaustive research before its application at industrial level. Salt reduction may lead to an increased risk in the survival/ growth of pathogens and may also alter food flavor and cause economic losses. This review deals with the technological, microbiological, sensorial, and health aspects of the potential low-salt and salt-substituted vegetable products and how this important segment of the food industry is responding to consumer demand.
氯化钠是食品加工中广泛使用的一种化学物质，它会影响食品的感官特性和安全性；事实上，其存在通常对于产品的妥善保存是必不可少的。由于摄入大量的钠与对人类健康的不良影响有关，消费者要求食用低钠含量的食品。减少盐用量的第一步将意味着要正确应用这种化合物，将其含量降低到技术上必需的水平。此外，已经评估了许多不同的氯化物盐作为 NaCl 的替代品，但 KCl、CaCl2 和 ZnCl2 显示出最有希望的应用前景。然而，在进行任何食品配方改革之前，都需要在工业应用之前进行详尽的研究。盐的减少可能会导致病原体存活/生长的风险增加，也可能改变食品的风味并造成经济损失。本综述涉及低钠和低盐替代蔬菜产品的技术、微生物学、感官和健康方面，以及食品行业如何应对消费者的需求。
