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| Progress in Research on the Effect of Salt on Lipid Oxidation in Meat Products |
| ZHOU Yang1,2, GU Dahai1,2, WANG Guiying1,2, XU Zhiqiang1,2, WANG Xuefeng1,2, CHENG Zhibin2, FAN Jiangping1,2, PU Yuehong1,2, ZHU Renjun1,*, LIAO Guozhou1,2,* |
| 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China |
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Abstract Lipid oxidation is one of the major biochemical reactions occurring in meat products. Proper lipid oxidation can improve the flavor of meat products, and excessive lipid oxidation can not only lead to off-flavor development, but also have a detrimental effect on the safety of meat products. Sodium chloride, commonly known as salt, is a widely used additive in the food industry due to its preservation and antimicrobial properties provided by its ability to reduce water activity. Moreover, the addition of salt to meat aims at improving water retention capacity and enhancing flavor. However, salt added in meat can favor lipid oxidation, which is one of the main causes for quality deterioration in meat products. This review summarizes the major mechanisms of oxidation of unsaturated fatty acids as well as the effect of salt on lipid oxidation in meat products. In addition, the mechanism of action and inhibition of salt oxidation and the feasible alternatives to reduce salt content in food are also discussed.
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2017, Vol. 31 
