詹飞丽,李苗云,赵改名,孙灵霞,李嘉辉

• 1:河南农业大学食品科技学院

摘要(Abstract)：

食盐中的主要成分为NaCl,是食品领域中最常用的一种食品添加剂,食盐可以有效促进风味物质的产生。脂肪氧化以及蛋白质降解过程中产生的小分子物质是肉制品风味物质的主要来源,食盐对肉制品的风味有着重要影响,但食盐摄入过多会对人体健康造成不利影响,因此具备良好风味的低盐肉制品研究已经成为当前的研究热点。文章主要从食盐对肉制品风味的影响以及低钠盐技术在肉制品加工中的应用两个方面进行阐述,以期对食盐在肉制品风味品质中所起的作用及低钠盐肉制品开发提供一定理论参考。

关键词(KeyWords)： 食盐;肉制品;低钠盐;风味

Abstract:

Keywords:

基金项目(Foundation): 河南省重点研发与推广专项（科技攻关）项目（202102110137）;;河南省科技厅科技计划项目（152300410196）;;河南农业大学科技创新基金（KJCX2016A07）

作者(Author): 詹飞丽,李苗云,赵改名,孙灵霞,李嘉辉

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