Kim Tae-Kyung, Yong Hae In, Jung Samooel, Kim Hyun-Wook, Choi Yun-Sang
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea.
J Anim Sci Technol. 2021 Jul;63(4):725-739. doi: 10.5187/jast.2021.e74. Epub 2021 Jul 31.
Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.
许多消费者担心盐摄入量过高，因为这会带来患慢性病的风险。出于这种饮食方面的担忧，食品行业已建议降低许多产品中的盐含量。然而，在肉制品中添加盐可改善其品质和感官特性，包括咸味、色泽、多汁性和质地。由于盐含量降低可能导致品质下降并进而使感官评分降低，因此人们已着手应对改善低盐肉制品品质所涉及的挑战。在开发低盐肉制品的过程中，降低钠含量并解决因这种降低而产生的问题非常重要。改良盐、有机酸、氨基酸、核苷酸、水胶体、高压、超声、电脉冲场和辐照已被建议作为替代或降低钠含量的策略，并且这些策略可以提高感官评分。因此，在开发低盐肉制品时，必须考虑多个方面，并应采用能够解决此问题的最新技术。
