Aprilia Gracia Henreita Suci, Kim Hyeong Sang
School of Animal Life Convergence Science, Hankyong National University, Anseong 17579, Korea.
J Anim Sci Technol. 2022 Mar;64(2):218-234. doi: 10.5187/jast.2022.e16. Epub 2022 Mar 31.
Urbanization is usually followed by changes in eating habits, with a specific trend toward the consumption of ready-to-eat products, such as processed foods. Among the latter, meat products are known contributors to high dietary sodium owing to salt addition. Salt plays an essential role in maintaining the quality of meat products in terms of acceptability and safety. However, an excessive salt intake is linked to high blood pressure and cardiovascular diseases. Hence, several studies have been competing for the discovery of salt alternatives performing in a similar way as common salt. A number of replacements have been proposed to reduce salt consumption in meat products while taking into account consumer preferences. Unfortunately, these have resulted in poorer product quality, followed by new adverse effects on health. This review addresses these recent issues by illustrating some established approaches and providing insight into further challenges in developing low-salt meat products.
城市化通常伴随着饮食习惯的变化，呈现出一种特定的趋势，即倾向于食用即食产品，如加工食品。在这些加工食品中，肉类产品因添加盐分而成为膳食中高钠的主要来源。盐在维持肉类产品的可接受性和安全性方面起着至关重要的作用。然而，过量摄入盐与高血压和心血管疾病有关。因此，多项研究一直在竞相寻找能起到与普通盐类似作用的盐替代品。人们提出了许多替代品，以在考虑消费者偏好的同时减少肉类产品中的盐含量。不幸的是，这些替代品导致了产品质量变差，继而对健康产生了新的不利影响。本综述通过阐述一些既定方法并深入探讨开发低盐肉类产品面临的进一步挑战，来探讨这些近期问题。
