Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
Food Res Int. 2017 Apr;94:90-100. doi: 10.1016/j.foodres.2017.02.003. Epub 2017 Feb 8.
Sodium chloride, commonly known as salt, is a widely used additive in food industry due to its preservation and antimicrobial properties provided by its ability to reduce water activity. Moreover, the addition of salt to meat and seafood aims at improving water retention capacity and enhancing flavor due to its influence on the activity of some enzymes responsible for flavor development. On the other hand, salt added in meat and seafood can favor lipid oxidation, which is one of the main responsibles for quality losses in the food industry. In this review, the main mechanisms of fatty acids and cholesterol oxidation are described as well as the influence of salt on lipid oxidation in meat and seafood. Besides, the possible mechanisms of the pro-oxidant action of sodium chloride are presented and potential solutions to inhibit the salt action in lipid oxidation and decrease the salt content in food are discussed.
氯化钠，俗称盐，由于其降低水活度的能力而具有防腐和抗菌特性，因此在食品工业中被广泛用作添加剂。此外，在肉和海鲜中添加盐可以提高保水能力并增强风味，因为盐会影响一些负责风味发展的酶的活性。另一方面，添加到肉和海鲜中的盐会促进脂质氧化，这是食品工业中导致质量损失的主要原因之一。在这篇综述中，描述了脂肪酸和胆固醇氧化的主要机制，以及盐对肉和海鲜中脂质氧化的影响。此外，还介绍了氯化钠的促氧化作用的可能机制，并讨论了抑制盐在脂质氧化中的作用和降低食品中盐含量的潜在解决方案。
