Abstract：Salami is deeply loved by consumers because of its high nutritional value and unique flavor. Compared with most meat products, traditional salami contains higher contents of salt (~ 8%) and fat (~ 32%). Since longterm consumption of high-fat and high-salt foods may induce cardiovascular and cerebrovascular diseases, it is imperative to reduce the content of salt and fat in salami. The recently reported methods for reducing fat and salt in salami, as well as the application of non-thermal processing technology in the manufacture of low-fat and low-salt salami are reviewed in this article, aiming to provide a theoretical basis for developing low-fat and low-salt salami.
韩 冰，郑 野，张天琪，张根生. 低脂和低盐萨拉米发酵香肠的研究进展[J]. 肉类研究, 2020, 34(9): 68-73.
HAN Bing, ZHENG Ye, ZHANG Tianqi, ZHANG Gensheng. Recent Progress in the Development of Low-Fat and Low-Salt Salami. Meat Research, 2020, 34(9): 68-73.
2020, Vol. 34 
