Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham

CHEN Juan; ZHONG Yuanyi; FU Guowen; PAN Hongbin; ZHANG Haibiao; WU Chuanfeng; QIAN Chaokui; FAN Jiangping

doi:10.13386/j.issn1002-0306.2024050210

Turn off MathJax

Article Contents

Abstract

References

CHEN Juan, ZHONG Yuanyi, FU Guowen, et al. Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham[J]. Science and Technology of Food Industry, 2025, 46(9): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050210.

Citation:

PDF (3527 KB)

Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham

1.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
2.
College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
3.
Baoshan Shidian County Xinhai Family Farm Co., Ltd., Shidian 678200, China
4.
Qujing Chuanfeng Food Co., Ltd., Qujing 655311, China

More Information

Received Date: May 16, 2024
Available Online: February 28, 2025

Graphical Abstract

Abstract

Abstract

Dry-cured ham, one of delicious food with unique flavor and rich cultural heritage, is preferred by consumers and becomes a favorite food on people's table. However, since high salt content threatens people's health, it has seriously brought about hindering the development of ham industry. It has become the focus of people's attention to reduce the salt content of ham under the premise of ensuring the quality and safety of dry-cured ham. In this paper, several common and novel salt reduction strategies, which can potentially influence on the quality of low-sodium dry-cured ham, include sodium salt substitute, flavor enhancer, physical form modification of salt, salty peptide, and mediated curing techniques including not only physical mediation: vacuum, ultrasonic, ultra-high pressure, and pulsed electric field technology, but also exogenous mediations: adding exogenous substances such as sugar and polyhydroxyl alcohol and their mechanism of salt reduction are reviewed. It also compares the advantages and disadvantages of each salt reduction strategy and suggests that it still has certain limitations to produce ham by a single salt reduction method, the combination of multiple methods is thus a more effective way to achieve salt reduction. This paper aims to provide new insight and theoretical references for the production of low-sodium dry-cured ham with high quality and safety.
- dry-cured ham,
- sodium chloride,
- salt reduction strategy,
- salty peptide,
- mediated curing technique,
- quality influence

FullText(HTML)

References (90)

References

[1]	ZHOU Y, ZHOU C Y, PAN D, et al. The effect of sodium chloride levels on the taste and texture of dry-cured ham[J]. Journal of Food Measurement and Characterization,2020,14:2646−2655. doi: 10.1007/s11694-020-00511-3
[2]	吴亮亮, 罗瑞明, 孔丰, 等. 食盐添加量对滩羊肉蒸煮损失、嫩度及水分分布的影响[J]. 食品工业科技,2016,37(2):322−325, 366. [WU L L, LUO R M, KONG F, et al. Effect of cooking loss, tenderness and water distribution of Tan sheep at different salt addition treatment[J]. Science and Technology of Food Industry,2016,37(2):322−325, 366.] WU L L, LUO R M, KONG F, et al. Effect of cooking loss, tenderness and water distribution of Tan sheep at different salt addition treatment[J]. Science and Technology of Food Industry, 2016, 37（2）: 322−325, 366.
[3]	孟嘉珺, 许树荣, 邓莎, 等. 食盐腌制对鸡肉品质、肌原纤维蛋白结构和功能特性的影响[J]. 食品工业科技,2022,43(24):45−53. [MENG J J, XU S R, DENG S, et al. Effects of salt marinating on chicken quality and structure characteristics, function characteristics of chicken myofibrin protein[J]. Science and Technology of Food Industry,2022,43(24):45−53.] MENG J J, XU S R, DENG S, et al. Effects of salt marinating on chicken quality and structure characteristics, function characteristics of chicken myofibrin protein[J]. Science and Technology of Food Industry, 2022, 43（24）: 45−53.
[4]	BARCENILLA C, ÁLVAREZ-ORDÓÑEZ A, LÓPEZ M, et al. Microbiological safety and shelf-life of low-salt meat products-a review[J]. Foods,2022,11(15):2331. doi: 10.3390/foods11152331
[5]	WATSO J C, FANCHER I S, GOMEZ D H, et al. The damaging duo:Obesity and excess dietary salt contribute to hypertension and cardiovascular disease[J]. Obesity Reviews,2023,24(8):e13589. doi: 10.1111/obr.13589
[6]	BOVÉE D M, UIJL E, SEVERS D, et al. Dietary salt modifies the blood pressure response to renin-angiotensin inhibition in experimental chronic kidney disease[J]. American Journal of Physiology-Renal Physiology,2021,320(4):F654−F668. doi: 10.1152/ajprenal.00603.2020
[7]	TAKASE H, TAKEUCHI Y, FUJITA T, et al. Excessive salt intake reduces bone density in the general female population[J]. European Journal of Clinical Investigation,2023,53(10):e14034. doi: 10.1111/eci.14034
[8]	WU X M, CHEN L L, CHENG J X, et al. Effect of dietary salt intake on risk of gastric cancer:A systematic review and meta-analysis of case-control studies[J]. Nutrients,2022,14(20):4260. doi: 10.3390/nu14204260
[9]	国务院. “健康中国2030”规划纲要[OL]. (2016-10-25) [2024-4-18]. https://www.gov.cn/zhengce/2016-10/25/content_5124174.htm. [The State Council. “Healthy China 2030” plan outline[OL]. (2016-10-25) [2024-4-18]. https://www.gov.cn/zhengce/2016-10/25/content_5124174.htm.] The State Council. “Healthy China 2030” plan outline[OL]. （2016-10-25） [2024-4-18]. https://www.gov.cn/zhengce/2016-10/25/content_5124174.htm.
[10]	皮若冰, 李大鹏, 洪惠, 等. 肉制品中减盐策略研究进展[J]. 食品工业科技,2022,43(13):408−415. [PI R B, LI D P, HONG H, 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.] PI R B, LI D P, HONG H, 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.
[11]	WANG J, HUANG X H, ZHANG Y Y, et al. Effect of sodium salt on meat products and reduction sodium strategie-A review[J]. Meat Science,2023,205:109296. doi: 10.1016/j.meatsci.2023.109296
[12]	陈文彬, 黎良浩, 王健, 等. 部分KCl替代NaCl对强化高温成熟工艺干腌火腿肌肉色泽形成的影响[J]. 食品科学,2017,38(17):77−84. [CHEN W B, LI H L, WANG J, et al. Effect of partial repiacement of NaCl with KCl combined with high-temperature ripening on color formation in dry-cured hams[J]. Food Science,2017,38(17):77−84.] doi: 10.7506/spkx1002-6630-201717014 CHEN W B, LI H L, WANG J, et al. Effect of partial repiacement of NaCl with KCl combined with high-temperature ripening on color formation in dry-cured hams[J]. Food Science, 2017, 38（17）: 77−84. doi: 10.7506/spkx1002-6630-201717014
[13]	黎良浩, 王永丽, 唐静, 等. KCl部分替代NaCl对干腌火腿工艺过程中蛋白质水解的影响[J]. 食品工业科技,2015,36(18):103−107,112. [LI H L, WANG Y L, TANG J, et al. Influence of partial replacement of NaCl with KCl on proteolysis during processing of dry-cured hams[J]. Science and Technology of Food Industry,2015,36(18):103−107,112.] LI H L, WANG Y L, TANG J, et al. Influence of partial replacement of NaCl with KCl on proteolysis during processing of dry-cured hams[J]. Science and Technology of Food Industry, 2015, 36（18）: 103−107,112.
[14]	ZHANG Y Y, WU H Z, TANG J, et al. Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing[J]. Food Science and Biotechnology,2016,25:379−391. doi: 10.1007/s10068-016-0053-3
[15]	DING X L, WANG G Y, ZOU Y L, et al. Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl[J]. Meat Science,2021,175:108465. doi: 10.1016/j.meatsci.2021.108465
[16]	ARMENTEROS M, ARISTOY M C, BARAT J M, et al. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts[J]. Meat Science,2012,90(2):361−367. doi: 10.1016/j.meatsci.2011.07.023
[17]	BLESA E, ALIÑO M, BARAT J M, et al. Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts[J]. Meat Science,2008,78(1-2):135−142. doi: 10.1016/j.meatsci.2007.07.008
[18]	RIPOLLÉS S, CAMPAGNOL P C, ARMENTEROS M, et al. Inﬂuence of partial replacement of NaCl with KCl, CaCl₂ and MgCl₂ on lipolysis and lipid oxidation in dry-cured ham[J]. Meat Science,2011,89(1):58−64. doi: 10.1016/j.meatsci.2011.03.021
[19]	XUE S W, ZOU Y F, CHEN X, et al. Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage[J]. International Journal of Food Science & Technology,2016,51(9):2106−2113.
[20]	YANG S J, MA X L, HUANG Y F, et al. Comprehensive effects of potassium lactate, calcium ascorbate and magnesium chloride as alternative salts on physicochemical properties, sensory characteristics and volatile compounds in low-sodium marinated beef[J]. Foods,2024,13(2):291. doi: 10.3390/foods13020291
[21]	SHELEF L A. Antimicrobial effects of lactates:A review[J]. Journal of Food Protection,1994,57(5):445−450. doi: 10.4315/0362-028X-57.5.445
[22]	LIAO R, WANG Y, XIA Q, et al. Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham[J]. Food Science and Human Wellness,2024,13(1):198−210. doi: 10.26599/FSHW.2022.9250017
[23]	AKSU M I, EBRU E. The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product[J]. Journal of Food Science and Technology,2022,59(4):1288−1298. doi: 10.1007/s13197-021-05137-x
[24]	FULLADOSA E, SERRA X, GOU P, et al. Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content[J]. Meat Science,2009,82(2):213−218. doi: 10.1016/j.meatsci.2009.01.013
[25]	COSTA-CORREDOR A, SERRA X, ARNAU J, et al. Reduction of NaCl content in restructured dry-cured hams:Post-resting temperature and drying level effects on physicochemical and sensory parameters[J]. Meat Science,2009,83(3):390−397. doi: 10.1016/j.meatsci.2009.06.011
[26]	李苗云, 张秋会, 柳艳霞, 等. 不同磷酸盐对肉品保水性的影响[J]. 河南农业大学学报,2008(4):439−442. [LI M Y, ZHANG Q H, LIU Y X, et al. Effect of phosphates on meat water-holding capacity[J]. Journal of Henan Agricultural University,2008(4):439−442.] LI M Y, ZHANG Q H, LIU Y X, et al. Effect of phosphates on meat water-holding capacity[J]. Journal of Henan Agricultural University, 2008（4）: 439−442.
[27]	朱晓龙. 磷酸盐在肉类加工中的应用及检测[J]. 肉类工业,2003(7):36−41. [ZHU X L. Application and detection of phosphate in meat processing[J]. Meat Industry,2003(7):36−41.] ZHU X L. Application and detection of phosphate in meat processing[J]. Meat Industry, 2003（7）: 36−41.
[28]	丁武, 寇莉萍, 任建. 不同磷酸盐对猪肌肉嫩度及保水性的影响[J]. 食品科学,2009,30(21):56−58. [DING W, KOU L P, REN J. Effect of polyphosphates on tenderness and water-holding capacity of pork muscles[J]. Food Science,2009,30(21):56−58.] DING W, KOU L P, REN J. Effect of polyphosphates on tenderness and water-holding capacity of pork muscles[J]. Food Science, 2009, 30（21）: 56−58.
[29]	乔晓铃, 张迎阳. 肉类工业面临新的磷酸盐问题[J]. 肉类研究,2004(4):36−38. [QIAO X L, ZHANG Y Y. The meat industry faces a new phosphate problem[J]. Meat Research,2004(4):36−38.] QIAO X L, ZHANG Y Y. The meat industry faces a new phosphate problem[J]. Meat Research, 2004（4）: 36−38.
[30]	ŞEN Y, EVREN B. Utilization of yeast extract as a flavor enhancer and masking agent in sodium-reduced marinated shrimp[J]. Molecules,2023,29(1):182. doi: 10.3390/molecules29010182
[31]	LIU S X, ZHANG Y W, HARLINA P W, et al. Sensory characteristics of low sodium dry-cured beef and their relation to odor intensity and electronic nose signals[J]. International Journal of Food Properties,2020,23(1):116−126. doi: 10.1080/10942912.2019.1708927
[32]	LIU X, PIAO C X, JU M. Effects of low salt on lipid oxidation and hydrolysis, fatty acids composition and volatiles flavor compounds of dry-cured ham during ripening[J]. LWT-Food Science and Technology,2023,187:115347. doi: 10.1016/j.lwt.2023.115347
[33]	KREMER S, MOJET J, SHIMOJO R. Salt reduction in foods using naturally brewed soy sauce[J]. Journal of Food Science,2009,74(6):S255−S262.
[34]	DELGADO-PANDO G, ALLEN P, KERRY J P, et al. Optimising the acceptability of reduced-salt ham with flavourings using a mixture design[J]. Meat Science,2019,156:1−10. doi: 10.1016/j.meatsci.2019.05.010
[35]	VIDAL V A S, SANTANA J B, PAGLARINI C S, et al. Adding lysine and yeast extract improves sensory properties of low sodium salted meat[J]. Meat Science,2020,159:107911. doi: 10.1016/j.meatsci.2019.107911
[36]	CAMPAGNOL P C B, dos SANTOS B A, MORGANO M A, et al. Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl[J]. Meat Science,2011,87(3):239−243. doi: 10.1016/j.meatsci.2010.10.018
[37]	RIOS-MERA J D, SELANI M M, PATINHO I, et al. Modification of NaCl structure as a sodium reduction strategy in meat products:An overview[J]. Meat Science,2021,174:108417. doi: 10.1016/j.meatsci.2020.108417
[38]	SUN C X, ZHOU X L, HU Z N, et al. Food and salt structure design for salt reducing[J]. Innovative Food Science & Emerging Technologies,2021,67:102570.
[39]	VINITHA K, SETHUPATHY P, MOSES J A, et al. Conventional and emerging approaches for reducing dietary intake of salt[J]. Food Research International,2022,152:110933. doi: 10.1016/j.foodres.2021.110933
[40]	TUNIEVA E K, GORBUNOVA N A. Alternative methods of technological processing to reduce salt in meat products[J]. Theory and Practice of Meat Processing,2017,2(1):47−56. doi: 10.21323/2414-438X-2017-2-1-47-56
[41]	RIOS-MERA J D, SALDAÑA E, CRUZADO-BRAVO M L M, et al. Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt[J]. Food Research International,2019,121:288−295. doi: 10.1016/j.foodres.2019.03.044
[42]	GALVÃO M T E L, MOURA D B, BARRETTO A C S, et al. Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content[J]. Food Science and Technology,2014,34(1):189−194. doi: 10.1590/S0101-20612014005000009
[43]	ZHANG L L, QIAO Z Y, LIU S Q, et al. Particle size reduction technique for NaCl crystals as effective and applicable strategy for saltiness enhancement in solid foods[J]. LWT-Food Science and Technology,2023,191:115655.
[44]	HU Y Y, BADAR I H, LIU Y, et al. Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides:A review[J]. Food Chemistry,2024,453:139664. doi: 10.1016/j.foodchem.2024.139664
[45]	TADA M, SHINODA I, OKAI H. L-Ornithyltaurine, a new salty peptide[J]. Journal of Agricultural and Food Chemistry,1984,32(5):992−996. doi: 10.1021/jf00125a009
[46]	LE B, YU B B, AMIN M S, et al. Salt taste receptors and associated salty/salt taste-enhancing peptides:A comprehensive review of structure and function[J]. Trends in Food Science & Technology,2022,129:657−666.
[47]	SCHINDLER A, DUNKEL A, STÄHLER F, et al. Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a sensomics approach[J]. Journal of Agricultural and Food Chemistry,2011,59(23):12578−12588. doi: 10.1021/jf2041593
[48]	WANG H Y, CHEN D, LU W J, et al. Novel salty peptides derived from bovine bone:Identification, taste characteristic, and salt-enhancing mechanism[J]. Food Chemistry,2024,447:139035. doi: 10.1016/j.foodchem.2024.139035
[49]	王欣, 安灿, 陈美龄, 等. 酶水解哈氏仿对虾蛋白提高咸味的研究[J]. 中国调味品,2017,42(5):12−16. [WANG X, AN C, CHEN M L, et al. Enzymatic hydrolysis of Parapenaeopsis hardwickii (Miers) protein for enhancing saltiness[J]. China Condiment,2017,42(5):12−16.] WANG X, AN C, CHEN M L, et al. Enzymatic hydrolysis of Parapenaeopsis hardwickii （Miers） protein for enhancing saltiness[J]. China Condiment, 2017, 42（5）: 12−16.
[50]	严方. 豌豆蛋白美拉德肽制备及其呈味特性研究[D]. 无锡:江南大学, 2021. [YAN F. Preparation of pea protein Maillard peptides and their flavor characteristics[D]. Wuxi:Jiangnan University, 2021.] YAN F. Preparation of pea protein Maillard peptides and their flavor characteristics[D]. Wuxi: Jiangnan University, 2021.
[51]	赵立, 曹雨欣, 宋子伟, 等. 咸味猪骨肽部分替代NaCl 对低盐香肠品质和风味的影响[J/OL]. 食品工业科技. 1−21. [2024-08-31]. https://doi.org/10.13386/j.issn1002-0306.2023120208. [ZHAO L, CAO Y X, SONG Z W, et al. Study on salt reduction of yeast extract and its application in broth powder[J/OL]. Science and Technology of Food Industry, 1−21. [2024-08-31]. https://doi.org/10.13386/j.issn1002-0306.2023120208.] ZHAO L, CAO Y X, SONG Z W, et al. Study on salt reduction of yeast extract and its application in broth powder[J/OL]. Science and Technology of Food Industry, 1−21. [2024-08-31]. https://doi.org/10.13386/j.issn1002-0306.2023120208.
[52]	侯婷婷, 刘鑫, 崔福顺, 等. 低钠发酵肉制品理化特性及风味分析[J]. 食品与机械,2019,35(10):126−130,205. [HOU T T, LIU X, CUI F S, et al. Study on physicochemical property and flavor of fermented meat products with low sodium[J]. Food & Machinery,2019,35(10):126−130,205.] HOU T T, LIU X, CUI F S, et al. Study on physicochemical property and flavor of fermented meat products with low sodium[J]. Food & Machinery, 2019, 35（10）: 126−130,205.
[53]	JIA S L, SHEN H R, WANG D, et al. Novel NaCl reduction technologies for dry-cured meat products and their mechanisms:A comprehensive review[J]. Food Chemistry,2023,431:137142.
[54]	SALEENA P, JAYASHREE E, ANEES K. A comprehensive review on vacuum impregnation:Mechanism, applications and prospects[J]. Food and Bioprocess Technology,2023,17:1−14.
[55]	BAMPI M, DOMSCHKE N N, SCHMIDT F C, et al. Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts[J]. LWT-Food Science and Technology,2016,74:26−33. doi: 10.1016/j.lwt.2016.07.009
[56]	HAYES J E, KENNY T A, WARD P, et al. Development of a modified dry curing process for beef[J]. Meat Science,2007,77(3):314−323. doi: 10.1016/j.meatsci.2007.03.021
[57]	ZHANG R U, XING L J, KANG D C, et al. Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins[J]. Ultrasonics Sonochemistry,2021,74:105582. doi: 10.1016/j.ultsonch.2021.105582
[58]	MARRIOTT N G, GRAHAM P P, BOLING J W, et al. Vacuum tumbling of dry-cured hams[J]. Journal of Animal Science,1984,58(6):1376−1381. doi: 10.2527/jas1984.5861376x
[59]	付浩华. 低盐腊肉加工工艺优化[J]. 肉类工业,2019(7):14−18,22. [FU H H. Optimization of processing technology for low-salt bacon[J]. Meat Industry,2019(7):14−18,22.] FU H H. Optimization of processing technology for low-salt bacon[J]. Meat Industry, 2019（7）: 14−18,22.
[60]	JIANG F Y, ZHANG J, ZHANG R Y, et al. Effects of ultrasound-assisted vacuum tumbling on the flavor of spiced beef[J]. Food Bioscience,2024,58:103652. doi: 10.1016/j.fbio.2024.103652
[61]	LI Y, FENG T, SUN J X, et al. Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling[J]. Ultrasonics Sonochemistry,2020,64:105022. doi: 10.1016/j.ultsonch.2020.105022
[62]	GÓMEZ-SALAZAR J A, GALVÁN-NAVARRO A, LORENZO J M, et al. Ultrasound effect on salt reduction in meat products:A review[J]. Current Opinion in Food Science,2021,38:71−78. doi: 10.1016/j.cofs.2020.10.030
[63]	PEREZ-SANTAESCOLASTICA C, FRAEYE I, BARBA F J, et al. Application of non-invasive technologies in dry-cured ham:An overview[J]. Trends in Food Science & Technology,2019,86:360−374.
[64]	INGUGLIA E S, GRANATO D, KERRY J P, et al. Ultrasound for meat processing:Effects of salt reduction and storage on meat quality parameters[J]. Applied Sciences,2020,11(1):117. doi: 10.3390/app11010117
[65]	BARRETTO T L, POLLONIO M A R, TELIS-ROMERO J, et al. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction[J]. Meat Science,2018,145:55−62. doi: 10.1016/j.meatsci.2018.05.023
[66]	高子武, 吴丹璇, 王恒鹏, 等. 腌制方式对牛肉肌原纤维蛋白特性及水分分布的影响[J]. 食品与发酵工业,2021,47(24):179−186. [GAO Z W, WU D X, WANG H P, et al. Effects of curing process on myofibrillar protein characteristics and water distribution of beef[J]. Food and Fermentation Industries,2021,47(24):179−186.] GAO Z W, WU D X, WANG H P, et al. Effects of curing process on myofibrillar protein characteristics and water distribution of beef[J]. Food and Fermentation Industries, 2021, 47（24）: 179−186.
[67]	PINGRET D, FABIANO-TIXIER A S, CHEMAT F. Degradation during application of ultrasound in food processing:A review[J]. Food Control,2013,31(2):593−606. doi: 10.1016/j.foodcont.2012.11.039
[68]	KANG D C, ZOU Y H, CHENG Y P, et al. Effects of power ultrasound on oxidation and structure of beef proteins during curing processing[J]. Ultrasonics Sonochemistry,2016,33:47−53. doi: 10.1016/j.ultsonch.2016.04.024
[69]	BOSSE R, MÜLLER A, GIBIS M, et al. Recent advances in cured raw ham manufacture[J]. Critical Reviews in Food Science and Nutrition,2018,58(4):610−630. doi: 10.1080/10408398.2016.1208634
[70]	PICOUET P A, SALA X, GARCIA-GIL N, et al. High pressure processing of dry-cured ham:Ultrastructural and molecular changes affecting sodium and water dynamics[J]. Innovative Food Science & Emerging Technologies,2012,16:335−340.
[71]	ZHOU Y, WATKINS P, OISETH S, et al. High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt[J]. Food Control,2021,126:108008. doi: 10.1016/j.foodcont.2021.108008
[72]	BOLUMAR T, ORLIEN V, SIKES A, et al. High-pressure processing of meat:Molecular impacts and industrial applications[J]. Comprehensive Reviews in Food Science and Food Safety,2021,20(1):332−368. doi: 10.1111/1541-4337.12670
[73]	FULLADOSA E, SALA X, GOU P, et al. K-lactate and high pressure effects on the safety and quality of restructured hams[J]. Meat Science,2012,91(1):56−61. doi: 10.1016/j.meatsci.2011.12.006
[74]	NUYGEN M, ARVAJ L, BALAMURUGAN S. The use of high pressure processing to compensate for the effects of salt reduction in ready-to-eat meat products[J]. Critical Reviews in Food Science and Nutrition,2024,64(9):2533−2547. doi: 10.1080/10408398.2022.2124398
[75]	CLARIANA M, GUERRERO L, SÁRRAGA C, et al. Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period[J]. Innovative Food Science & Emerging Technologies,2011,12(4):456−465.
[76]	BHAT Z F, MORTON J D, MASON S L, et al. Current and future prospects for the use of pulsed electric field in the meat industry[J]. Critical Reviews in Food Science and Nutrition,2019,59(10):1660−1674. doi: 10.1080/10408398.2018.1425825
[77]	ZHANG Y, WANG R, WEN Q H, et al. Effects of pulsed electric field pretreatment on mass transfer and quality of beef during marination process[J]. Innovative Food Science & Emerging Technologies,2022,80:103061.
[78]	DONG Z Q, LI X F, LIU Z, et al. Pulsed electric field using the needle–needle electrodes for improving the salt diffusion of pork brine salting[J]. Journal of Food Science,2023,88(5):2023−2035. doi: 10.1111/1750-3841.16528
[79]	GUO Y C, HAN M Y, CHEN L, et al. Pulsed electric field:A novel processing technology for meat quality enhancing[J]. Food Bioscience,2024,58:103645. doi: 10.1016/j.fbio.2024.103645
[80]	JEONG S H, KIM E C, LEE D U. The impact of a consecutive process of pulsed electric field, sous-vide cooking, and reheating on the properties of beef semitendinosus muscle[J] Foods, 2020, 9(11):1674.
[81]	KHAN A A, RANDHAWA M A, CARNE A, et al. Effect of low and high pulsed electric field on the quality and nutritional minerals in cold boned beef M. longissimus et lumborum[J]. Innovative Food Science & Emerging Technologies,2017,41:135−143.
[82]	SAULIS G. Electroporation of cell membranes:The fundamental effects of pulsed electric fields in food processing[J]. Food Engineering Reviews,2010,2:52−73. doi: 10.1007/s12393-010-9023-3
[83]	O'DOWD L P, ARIMI J M, NOCI F, et al. An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle[J]. Meat Science,2013,93(2):303−309. doi: 10.1016/j.meatsci.2012.09.010
[84]	GONG X H, WAN J, ZHOU Y, et al. Mediated curing strategy:An overview of salt reduction for dry-cured meat products[J]. Food Reviews International,2023,39(7):4565−4580. doi: 10.1080/87559129.2022.2029478
[85]	CHEN D, ZHU Q J, ZHOU Y, et al. Simulation study of xylitol-mediated effect on NaCl diffusion behavior in cured pork tenderloin[J]. Foods,2023,12(7):1451. doi: 10.3390/foods12071451
[86]	DIMAKOPOULOU-PAPAZOGLOU D, KATSANIDIS E. Diffusion coefficients and volume changes of beef meat during osmotic dehydration in binary and ternary solutions[J]. Food and Bioproducts Processing,2019,116:10−19. doi: 10.1016/j.fbp.2019.04.007
[87]	CHEN C, LI W Z, SONG Y C, et al. Concentration dependence of water self-diffusion coefficients in dilute glycerol–water binary and glycerol–water–sodium chloride ternary solutions and the insights from hydrogen bonds[J]. Molecular Physics,2012,110(5):283−291. doi: 10.1080/00268976.2011.641602
[88]	刘春丽. 新型腌制对发酵里脊火腿品质影响及蛋白质组学的研究[D]. 贵阳:贵州大学, 2020. [LIU C L. Effect of new curing on quality and proteomics of fermented loin ham[D]. Guiyang:Guizhou University, 2020.] LIU C L. Effect of new curing on quality and proteomics of fermented loin ham[D]. Guiyang: Guizhou University, 2020.
[89]	GU S, ZHU Q J, ZHOU Y, et al. Effect of ultrasound combined with glycerol-mediated low-sodium curing on the quality and protein structure of pork tenderloin[J]. Foods,2022,11(23):3798. doi: 10.3390/foods11233798
[90]	LIU L G, ZHOU Y, WAN J, et al. Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin:On the basis of molecular docking[J]. Food Chemistry:X,2022,15:100401.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	徐祥，谷贵章，尚佳宇，张进杰，林邦楚，谢红丰，徐大伦. 低盐雪菜中呈味核苷酸关联物的检测及贮藏过程中的变化. 食品科学. 2024(04): 315-322 .
2.	解双瑜，孙波，李智，柳凯，赵子伟. KCl替代NaCl对东北酸菜细菌菌群多样性的影响. 中国酿造. 2023(02): 58-62 .
3.	朱瑜，郑志，朱绍辉，候栋，陈璇，權英珠，朴丙熙，姜林娟. 干酪乳杆菌-山药复合发酵剂对溃疡性结肠炎小鼠肠道菌群的调节及其抗炎作用. 新乡医学院学报. 2023(05): 401-410 .
4.	卢志乐. 桂林家庭酸坛子腌制品食用安全探讨分析. 中国食品工业. 2022(22): 86-90 .