司书广,蒙渲,丁玲,程远霞,孙颖颖,李可,刘骁

• 1:江苏海洋大学海洋食品与生物工程学院
• 2:郑州轻工业大学食品与生物工程学院
• 3:冷链食品加工与安全控制教育部重点实验室

摘要(Abstract)：

摄入过多的钠盐会引发诸多健康问题，随着人们健康饮食观念的不断提升，限制产品中的盐含量已成为食品行业未来发展的必然趋势。然而，盐含量对鱼糜制品的持水性、凝胶性能、质构性能至关重要。减少鱼糜制品中的盐含量会导致凝胶性能、贮藏性能、感官特性的劣化，在保障产品原有品质的前提下减少盐含量是开发低盐鱼糜的主要挑战。通过概述减盐的必要性及盐在鱼糜凝胶化过程中的作用，文章总结了外源添加物、新型加工技术在改善低盐鱼糜凝胶性能方面的最新研究进展，并指出鱼糜制品减盐加工过程中所存在的问题，以期为开发高品质的低盐鱼糜制品提供理论指导。

关键词(KeyWords)： 低盐鱼糜;凝胶性能;咸味感知;钠盐替代品;减盐加工技术

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金面上项目(32072243);; 江苏海洋大学科研启动基金(KQ23018)

作者(Author): 司书广,蒙渲,丁玲,程远霞,孙颖颖,李可,刘骁

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