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减盐发酵食品风味感知与增强的研究进展:综述。

Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review.

机构信息

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.

Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.

出版信息

Crit Rev Food Sci Nutr. 2024;64(8):2248-2262. doi: 10.1080/10408398.2022.2121909. Epub 2022 Sep 12.

Abstract

Salt (sodium chloride, NaCl) is a vital ingredient in fermented foods, which affects their safety, texture, and flavor characteristics. Recently, the demand for reduced-sodium fermented foods has increased, as consumers have become more health-conscious. However, reducing sodium content in fermented foods may negatively affect flavor perception, which is a critical quality attribute of fermented foods for both the food industry and consumers. This review summarizes the role of salt in the human body and foods and its role in the flavor perception of fermented foods. Current sodium reduction strategies used in the food industry mainly include the direct stealth reduction of NaCl, substituting NaCl with other chloride salts, and structure modification of NaCl. The odor-induced saltiness enhancement, application of starter cultures, flavor enhancers, and non-thermal processing technology are potential strategies for flavor compensation of sodium-reduced fermented foods. However, reducing sodium in fermented food is challenging due to its specific role in flavor perception (e.g., promoting saltiness and volatile compound release from food matrices, inhibiting bitterness, and changing microflora structure). Therefore, multiple challenges must be addressed in order to improve the flavor of low-sodium fermented foods. Future studies should thus focus on the combination of several strategies to compensate for the deficiencies in flavor resulting from sodium reduction.

摘要

盐(氯化钠,NaCl)是发酵食品中的重要成分,它会影响发酵食品的安全性、质地和风味特征。最近,由于消费者的健康意识增强,对低钠发酵食品的需求有所增加。然而,降低发酵食品中的钠含量可能会对风味感知产生负面影响,而风味感知是发酵食品对食品行业和消费者都至关重要的质量属性。本综述总结了盐在人体和食品中的作用,以及它在发酵食品风味感知中的作用。目前,食品工业中使用的主要减钠策略包括直接隐匿性地减少 NaCl 的使用、用其他氯化物盐替代 NaCl 以及 NaCl 的结构修饰。气味诱导的咸味增强、使用发酵剂、风味增强剂和非热加工技术是减少钠含量的发酵食品风味补偿的潜在策略。然而,由于盐在风味感知中的特殊作用(例如,促进食品基质中咸味和挥发性化合物的释放、抑制苦味以及改变微生物区系结构),因此在发酵食品中减少钠的含量具有挑战性。因此,为了改善低钠发酵食品的风味,必须解决多个挑战。未来的研究应重点关注几种策略的结合,以弥补因减少钠含量而导致的风味缺陷。

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