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| Progress in Research on Low-Sodium Meat Products |
| LEI Zhen, ZHOU Cunliu* |
| School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract It is reported that excessive intake of sodium is harmful to human health. However, a reduction in sodium can
decline the flavor and other characteristics of meat products. How to reduce the sodium content of meat products is one of
important directions in food processing and research at home and abroad. Up to date, non-meat proteins and polysaccharides
have widely been investigated as sodium replacer for the preparation of low-sodium meat products. However, this paper
reviews the recent progress in food additives such as sodium replacer potassium salt, calcium salt, magnesium salt, arginine
and lysine that have been attempted to partially replace sodium in the manufacture of low-sodium meat products. It is hoped
that this paper can provide a reference for the processing of low-sodium meat products.
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