China Meat Research Center, Beijing, China.
School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China.
Crit Rev Food Sci Nutr. 2024 Sep;64(26):9353-9364. doi: 10.1080/10408398.2023.2212287. Epub 2023 May 22.
NaCl is the main curing agent in dry-cured meat products, and a large amount of NaCl addition leads to high salt content of final products. Salt content and composition are important factors affecting the activity of endogenous proteases, which in turn could affect proteolysis as well as the quality of dry-cured meat products. With the increasing emphasis on the relationship between diet and health, reducing sodium content without sacrificing quality and safety of products is a great challenge for dry-cured meat industry. In this review, the change of endogenous proteases activity during processing, the potential relationship between sodium reduction strategy, endogenous proteases activity, and quality were summarized and discussed. The results showed that sodium replacement strategy and mediated-curing had a complementary advantage in influencing endogenous proteases activity. In addition, mediated-curing had the potential to salvage the negative effects of sodium substitution by affecting endogenous proteases. Based on the results, a sodium reduction strategy that sodium replacement in conjunction with mediated-curing based on endogenous proteases was proposed for the future perspective.
NaCl 是干腌肉制品中的主要腌制剂，大量添加 NaCl 会导致最终产品的盐含量很高。盐含量和组成是影响内源性蛋白酶活性的重要因素，而内源性蛋白酶活性又会影响蛋白质水解以及干腌肉制品的质量。随着人们越来越关注饮食与健康之间的关系，在不牺牲产品质量和安全的前提下降低钠含量，这对干腌肉行业来说是一个巨大的挑战。在本综述中，总结并讨论了加工过程中内源性蛋白酶活性的变化，以及减钠策略、内源性蛋白酶活性与质量之间的潜在关系。结果表明，钠替代策略和介导腌制在影响内源性蛋白酶活性方面具有互补优势。此外，介导腌制通过影响内源性蛋白酶，有可能挽救钠替代的负面影响。基于这些结果，提出了一种未来的减钠策略，即将钠替代与基于内源性蛋白酶的介导腌制相结合。
