College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China.
Food Chem. 2024 Jan 15;431:137142. doi: 10.1016/j.foodchem.2023.137142. Epub 2023 Aug 14.
Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due to growing concerns about the adverse effects of excessive NaCl consumption, how to reduce NaCl content while ensuring quality and safety has become a research hotspot in this field. This review mainly discusses the role of NaCl in dry-cured meat, as well as novel salt-reducing substances that can substitute for the effects of NaCl to achieve sodium reduction objectives. New technologies, such as vacuum curing, ultrahigh pressure curing, ultrasonic curing, pulsed electric field curing, and gamma irradiation, to facilitate the development of low-sodium products are also introduced. The majority of current salt reduction technologies function to enhance salt diffusion and decrease curing time, resulting in a decrease in NaCl content. Notably, future studies should focus on implementing multiple strategies to compensate for the deficiencies in flavor and safety caused by NaCl reduction.
氯化钠（NaCl）赋予了肉制品独特的风味和品质，然而，由于人们越来越关注过量摄入 NaCl 的不良影响，如何在确保质量和安全的同时降低 NaCl 含量已成为该领域的研究热点。本综述主要讨论了 NaCl 在干腌肉中的作用，以及可以替代 NaCl 以达到减钠目的的新型低盐物质。还介绍了一些新技术，如真空腌制、超高静压腌制、超声波腌制、脉冲电场腌制和γ射线辐照，以促进低钠产品的开发。目前大多数的减盐技术都是通过增强盐扩散和缩短腌制时间来降低 NaCl 含量。值得注意的是，未来的研究应侧重于实施多种策略来弥补因减少 NaCl 而导致的风味和安全性缺陷。
