肉制品低钠盐工艺研究进展

肉制品在饮食结构中占有重要地位，钠盐在其风味、质构形成及贮藏过程中起着重要作用。随着日益增长的低盐饮食健康需求，肉制品钠盐含量较高的问题受到广泛关注。本文从钠盐替代物、品质改良剂、低钠盐加工工艺角度出发，综述近几年有关低钠盐肉制品研发和加工的研究进展，探讨降低肉制品中钠盐含量且尽量减小品质下降的有效措施。未来降盐研究应采用多种方法组合，从多个方向寻求突破，在安全、营养、品质、成本等维度寻找平衡点和探索方向。

Progress in the Development and Production of Low-Sodium Meat Products

Meat products are an important part of many people’s diets. Sodium chloride plays an important role in meat processing and preservation. With increasing health demand for low-salt diets, the high sodium content in meat products is an issue of widespread concern. In this paper, we summarize recent progress in the development and production of low-sodium meat products from the following aspects: sodium salt substitutes, quality improvers and processing technologies for low-sodium meat products, and we also discuss effective measures to reduce the sodium content in meat products and simultaneously minimize quality deterioration. Finally, we propose that in future studies, a combination of various methods should be used to seek breakthroughs in multiple directions, find a balance point among safety, nutrition, quality and cost, and explore new directions.