Progress in the Development and Production of Low-Sodium Meat Products
ZHEN Zongyuan, CHEN Xu, WAN Shuangju, WANG Tongtong, JI Junke
1.College of Food and Drug, Anhui Science and Technology University, Chuzhou 233100, China; 2.College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China
Abstract：Meat products are an important part of many people’s diets. Sodium chloride plays an important role in meat processing and preservation. With increasing health demand for low-salt diets, the high sodium content in meat products is an issue of widespread concern. In this paper, we summarize recent progress in the development and production of low-sodium meat products from the following aspects: sodium salt substitutes, quality improvers and processing technologies for low-sodium meat products, and we also discuss effective measures to reduce the sodium content in meat products and simultaneously minimize quality deterioration. Finally, we propose that in future studies, a combination of various methods should be used to seek breakthroughs in multiple directions, find a balance point among safety, nutrition, quality and cost, and explore new directions.
甄宗圆，陈 旭，万双菊，王童童，季君珂. 肉制品低钠盐工艺研究进展[J]. 肉类研究, 2020, 34(4): 100-106.
ZHEN Zongyuan, CHEN Xu, WAN Shuangju, WANG Tongtong, JI Junke. Progress in the Development and Production of Low-Sodium Meat Products. Meat Research, 2020, 34(4): 100-106.
2020, Vol. 34 
