Position: Home > Articles > Review on Salt Content Reduction in the Emulsion-type Meat Products
MEAT RESEARCH
2012
(4)
28-31
降低乳化型肉制品中食盐含量研究进展
作 者：
魏朝贵;吴菊清;邵俊花;徐幸莲;周光宏
单 位：
南京农业大学
关键词：
乳化型肉制品;食盐含量;食盐替代物
摘 要：
高钠盐摄入已被证明是引起高血压和心血管疾病的一个重要诱因,本文介绍了降低乳化型肉制品中食盐含量的必要性。从食盐的钠替代、风味提升物质降低食盐含量、优化配方降低食盐含量和食盐多糖替代降低食盐含量等方面阐述了降低乳化型肉制品中食盐含量研究现状及发展动态,为研究和生产低盐乳化型肉制品提供参考。
译 名：
Review on Salt Content Reduction in the Emulsion-type Meat Products
作 者：
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)
关键词：
emulsion-type meat;salt content;salt substitutes
摘 要：
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 emnlsion-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.
导出引用
计量
文章访问数: 9
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
