|
|
|
| Review on Salt Content Reduction in the Emulsion-type Meat Products |
| WEI Chao-gui，WU Ju-qing，SHAO Jun-hua，XU Xing-lian，ZHOU Guang-hong |
| Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University，
Nanjing 210095, China |
|
|
|
|
Abstract High sodium intake has been shown to be one of the most important causes of hypertension and cardiovascular disease. this article elaborates the need to reduce the salt content of the emulsion-type meat products. The study reviews the research development of low-salt emulsion-type meat prodults from using of salt sodium substitutes flavour enhancers and polysaccharide, optimising the physical formula of salt to reduce the salt content. This study also provides a reference for the research and production of low-salt emulsion-type meat.
|
|
|
|
|
|
|
|
|
|
|
2012, Vol. 26 
