Barcenilla Coral, Álvarez-Ordóñez Avelino, López Mercedes, Alvseike Ole, Prieto Miguel
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain.
Institute of Food Science and Technology, University of León, 24007 León, Spain.
Foods. 2022 Aug 4;11(15):2331. doi: 10.3390/foods11152331.
Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.
由于盐具有多种多样且广泛的功能，它在不同食品中被广泛使用，尤其是在肉制品中。然而，过去几年人们一直在关注人类饮食中氯化钠的高摄入量，因为它与严重的健康问题有关。肉类加工业和研究机构正在评估不同策略，以在不降低产品质量的情况下克服产品中盐分浓度过高的问题。氯化钠含量降低可能会直接或间接影响多种特性。其中，微生物稳定性可能会转向有利于病原体生长，对公众健康构成严重威胁。尽管如此，现有大多数文献关注的是减盐所带来的感官和技术挑战。因此，有必要讨论减盐对货架期和微生物安全性的影响。因此，本综述旨在整合有关肉制品减盐的所有现有知识，评估如何获得消费者在感官上能够接受、从行业角度来看在技术上可行，特别是在微生物稳定性方面安全的低盐产品。
