| 肉制品加工中镁盐部分替代氯化钠的应用研究进展 |
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| 引用本文： | 丁习林,王桂瑛,王雪峰,程志斌,谷大海,徐志强,范江平,普岳红,廖国周.肉制品加工中镁盐部分替代氯化钠的应用研究进展[J].食品工业科技,2019,40(17):327-332,339. |
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| 作者姓名： | 丁习林 王桂瑛 王雪峰 程志斌 谷大海 徐志强 范江平 普岳红 廖国周 |
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| 作者单位： | 1. 云南农业大学食品科学技术学院, 云南昆明 650201;2. 云南农业大学, 云南省畜产品加工工程技术研究中心, 云南昆明 650201 |
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| 基金项目： | 云南省现代农业生猪产业技术体系专项(2018KJTX013)。云南省科技计划项目国际科技合作专项(2018IA101)云南省科技计划项目重大科技专项(2016ZA008) |
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| 摘 要： | 钠盐的超量摄入是目前食品安全领域关注的热点。由于肉品感官与质量安全等因素限制,肉品加工中简单减少或消除氯化钠的应用并不可行。本文主要对镁盐对人体健康的影响、镁盐在肉制品中的应用机理进行综述,探讨在肉制品加工中使用镁盐部分替代氯化钠的可行性,为新型低钠盐肉制品的开发与质量控制提供科学理论依据。
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| 关 键 词： | 低钠盐 镁 肉制品 品质 |
| 收稿时间： | 2018-10-31 |
Application Research Progress of the Partial Replacement of Sodium Chloride by Magnesium Salt in Meat Processing |
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| DING Xi-lin,WANG Gui-ying,WANG Xue-feng,CHENG Zhi-bin,GU Da-hai,XU Zhi-qiang,FAN Jiang-ping,PU Yue-hong,LIAO Guo-zhou.Application Research Progress of the Partial Replacement of Sodium Chloride by Magnesium Salt in Meat Processing[J].Science and Technology of Food Industry,2019,40(17):327-332,339. |
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| Authors: | DING Xi-lin WANG Gui-ying WANG Xue-feng CHENG Zhi-bin GU Da-hai XU Zhi-qiang FAN Jiang-ping PU Yue-hong LIAO Guo-zhou |
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| Affiliation: | 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;2. Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China |
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| Abstract: | Excessive intake of sodium salt is currently a hot spot in the field of food safety. The application of simple reduction or elimination of sodium chloride in meat processing is not feasible due to the limitation of meat senses and quality safety. This paper mainly reviews the effects of magnesium salt on human health and the application mechanism of magnesium salt in meat products,discusses the feasibility of using magnesium salt to partially replace sodium chloride in meat products processing,and provides scientific theoretical basis for the development and quality control of new low-sodium meat products. |
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