School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China.
School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China.
Meat Sci. 2023 Nov;205:109296. doi: 10.1016/j.meatsci.2023.109296. Epub 2023 Aug 2.
Sodium salt is one of the important additives in food processing. However, excessive intake of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in most countries is higher than the World Health Organization recommends maximum consumption (5 g/d). 20% of the sodium intake in diets comes from meat products. Therefore, reducing the content of sodium salt in meat products and developing sodium salt-reduction meat products have attracted more and more attention for consumers. In this paper, the roles of sodium salt in meat product processing were reviewed. At the same time, sodium salt reduction strategies and existing problems were summarized and discussed. Multiple factors need to be considered to improve the salt-reduction meat product's quality. Relying on a single technology has a narrow application area, and it is difficult to achieve salt reduction. Therefore, a combination of multiple strategies could obtain a more ideal effect.
钠盐是食品加工中的重要添加剂之一。然而，过量摄入钠盐可能会导致一系列心血管疾病。如今，大多数国家的钠摄入量都高于世界卫生组织建议的最大摄入量（5g/d）。饮食中 20%的钠摄入量来自肉类产品。因此，降低肉类产品中的钠盐含量和开发低盐肉类产品越来越受到消费者的关注。本文综述了钠盐在肉品加工中的作用，同时总结和讨论了低盐策略及存在的问题。改善低盐肉品质量需要考虑多种因素。单一技术的应用范围较窄，很难达到减盐的目的。因此，多种策略的结合可能会取得更理想的效果。
