聂鑫,陈泓帆,向露,曾天志,宁春燕,赵志平

• 1:四川旅游学院食品学院
• 2:成都医学院基础医学院
• 3:成都大学肉类加工四川省重点实验室
• 4:四川省曾食记食品有限责任公司

摘要(Abstract)：

食盐是肉制品加工过程中最常见的调味品之一，除为肉制品提供必要的咸味外，还具有增强肉制品风味、调节原料质感、降低水分活度、抑菌防腐、延长产品保质期的作用。但过量摄入食盐会导致机体钠摄入量超标，增加原发性高血压、脑梗、心梗等心脑血管疾病的患病风险。文章从非钠盐替代、咸味肽和风味增强剂、改进加工工艺、优化食盐形态结构等方面综述了现有的低盐肉制品加工技术。

关键词(KeyWords)： 肉制品加工;减盐;氯化钠;非钠盐替代

Abstract:

Keywords:

基金项目(Foundation): 四川省科技厅应用基础项目(2022NSFSC1702);; 川菜工业化四川省高校工程研究中心项目(GCZX22-01);; 四川旅游学院科研项目(2022SCTUZD12)

作者(Author): 聂鑫,陈泓帆,向露,曾天志,宁春燕,赵志平

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