低盐肉制品降盐与品质改良加工技术研究进展.PDFVIP

8 6 Vol. 8 No. 6 2017 6 Journal of Food Safety and Quality Jun. , 2017 李大宇, 张苏苏, 董学文, 庞国强, 李欣欣, 周亚军* (, 130062) 摘 要: , , , , , , ()( ), , , 关键词: ; ; ; Research progress of salt reduction techniques and quality improvement processing techniques during meat processing * LI Da-Yu, ZHANG Su-Su, DONG Xue-Wen, PANG Guo-Qiang, LI Xin-Xin, ZHOU Ya-Jun (College of Food Science and Engineering, Jilin University , Changchun 130062, China) ABSTRACT: Meat products are important sources of nutrient for humans, and salt is very important for meat processing as a common and essential seasoning. However, these traditional meat products are generally high in salts, and it will trigger a series of diseases such as cardiovascular and cerebrovascular if salts are taken too much, so the development of low-salt products is imperative. However, the reduction of salts in meat products will cause adverse effects on flavor, taste, texture and shelf life. Therefore, it is necessary to optimize the quality of meat products by adding flavor enhancers, quality improvers and other substances. This paper discussed the research status of low-salt meat products at home and abroad, and elaborated the research progress about applicat