摘要
从健康的观点来看,过度的摄入肉制品特别是传统的干腌肉制品不被推荐。因为这些肉制品钠含量较高,过度的摄入可能使人们导致高血压等心血管疾病。本文综述了氯化钠在肉产品加过过程中的作用、降低盐含量的方法以及他们对肉制品加工过程中品质的影响。为探索减低我国传统肉质品盐含量提供参考,有效提高肉制品的健康性。
An excessive intake of meat products, particularly dry-cured meat products, is not recommended from a health point of view, at least for some population groups, due to their high levels of sodium. Nevertheless, despite the importance of sodium chloride in producing food, over-consumption of sodium has the propensity to develop hypertension and cardiovascular diseases. In this paper attempts are made to make a detailed review on the role of NaCl in processed meats, ways of reducing salt and their effect on the quality of meat precuts. It can provide some useful information for reducing salt levels of traditional meat products in our country and make meat products healthier.
出处
《肉类研究》
2014年第6期22-26,共5页
Meat Research
基金
南通市江海英才引进计划项目(CL20100006)
"十二五"国家科技支撑计划项目(2012BAD28B01)
关键词
肉制品
盐降低
盐替代
氯化钠
健康
meat products
salt reduction
salt replacers
sodium chloride
health
