Research Progress on Sodium Salt Reduction Strategies in Processed Meat Products

PI Ruobing; LI Dapeng; HONG Hui; DAI Ruitong

doi:10.13386/j.issn1002-0306.2021060248

Volume 43 Issue 13

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(13): 408-415. > DOI: 10.13386/j.issn1002-0306.2021060248

PI Ruobing, LI Dapeng, HONG Hui, et al. Research Progress on Sodium Salt Reduction Strategies in Processed Meat Products[J]. Science and Technology of Food Industry, 2022, 43(13): 408−415. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060248.

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Research Progress on Sodium Salt Reduction Strategies in Processed Meat Products

PI Ruobing^1,,
LI Dapeng¹,
HONG Hui^{1, 2},
DAI Ruitong^1, ,

1.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2.
Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China

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Received Date: June 28, 2021
Available Online: April 24, 2022

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Abstract

Abstract

Sodium chloride has the functional properties of enhancing food flavor, improving food texture, inhibiting the growth of spoilage bacteria, and extending the shelf life of food. However, excessive intake of salt could lead to the increased risk of hypertension, osteoporosis, cardiovascular and cerebrovascular diseases. Therefore, it is very important to control the amount of sodium salt intake and seek suitable sodium salt substitutes, espically in the field of meat production and processing. By reviewing the existing domestic and foreign literatures, this article reviews the existing salt reduction strategies in meat products, summarizes the existing sodium salt substitute varieties, attributes and effects, as well as the application of ultrasound, ultra-high pressure and other emerging technologies in low-salt meat products. The paper aims to provide theoretical basis and development direction for the future low-salt meat products and to explore cost-effective sodium salt substitution strategies.
- meat products,
- salt reduction,
- replacement of inorganic salt,
- flavor enhancer,
- bitterness blocker,
- emerging technology

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References (74)

References

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