综述与专题评论

肉制品低钠策略及问题分析

  • 王素梅 ,
  • 孟少华 ,
  • 赵建生 ,
  • 赵琳 ,
  • 单吉祥 ,
  • 徐俊涛
展开
  • 1(河南省肉品技术创新中心有限公司,河南双汇投资发展股份有限工司,河南 漯河,462000)
    2(漯河食品工程职业大学 食品与生物工程学院,河南 漯河,462001)
第一作者:博士,工程师(通信作者,E-mail:wsm123@sina.com)

收稿日期: 2024-10-08

  修回日期: 2024-11-21

  网络出版日期: 2025-04-29

基金资助

“十四五”国家重点研发计划项目(2023YFD2100105)

Strategy and problem analysis of low-sodium meat products

  • WANG Sumei ,
  • MENG Shaohua ,
  • ZHAO Jiansheng ,
  • ZHAO Lin ,
  • SHAN Jixiang ,
  • XU Juntao
Expand
  • 1(Henan Meat Technology Innovation Center Co.Ltd., Henan Shuanghui Investment & Development Co.Ltd., Luohe 462000, China)
    2(College of Food and Biological Engineering, Luohe Food Engineering Vocational University, Luohe 462001, China)

Received date: 2024-10-08

  Revised date: 2024-11-21

  Online published: 2025-04-29

摘要

减少食物中钠摄入量是全球关注的一个重要健康问题,肉制品是食物中钠的主要来源之一。肉制品低钠策略仍在不断探索中。该文分析了加工技术(超声波、高压、微波、磁场等)、咸味替代物(咸味氨基酸、咸味肽、鲜味肽等)、改善组织质构替代物(膳食纤维、大豆蛋白、卡拉胶等)用于低钠肉制品的开发及其对品质的影响。结果发现,采用复合处理可实现肉制品低钠,并有利于保持肉制品结构及品质。同时,低钠肉制品存在产品清洁标签、化学物质及微生物安全问题,需要进一步结合消费者交流、食品标签来促进低钠肉制品可接受度。

本文引用格式

王素梅 , 孟少华 , 赵建生 , 赵琳 , 单吉祥 , 徐俊涛 . 肉制品低钠策略及问题分析[J]. 食品与发酵工业, 2025 , 51(7) : 405 -412 . DOI: 10.13995/j.cnki.11-1802/ts.041228

Abstract

Reducing sodium intake continues to be an important health issue of global concern, and meat products are one of the main sources of sodium in food.Low-sodium strategies for processing meat products were being explored.Processing technologies (ultrasonic, high pressure, microwave, magnetic field, etc.), salty substitutes (salty amino acids, salty peptides, umami peptides, etc.), and substitutes for improving tissue texture (dietary fiber, soya proteins, carrageenan, etc.) were reviewed in the development of low-sodium meat products and their effects on quality.The combination methods for sodium reduction were beneficial in maintaining the quality by altering the structure of the meat products.Low-sodium meat products have problems of product clean labels, chemical substances, and microbial safety.Further, it is necessary to combine consumers communication and food labels to promote the acceptance of low-sodium meat products.

参考文献

[1] NIE T, HUANG S Q, YANG Y X, et al.A review of the world’s salt reduction policies and strategies-preparing for the upcoming year 2025[J].Food & Function, 2024, 15(6):2836-2859.
[2] 宫国君. 预包装食品标签与引导健康饮食[J].食品工业, 2022, 43(9):213-217.
GONG G J.The influence of prepackaged food labels on healthy diet[J].The Food Industry, 2022, 43(9):213-217.
[3] YANG S J, MA X L, HUANG Y F, et al.Comprehensive effects of potassium lactate, calcium ascorbate and magnesium chloride as alternative salts on physicochemical properties, sensory characteristics and volatile compounds in low-sodium marinated beef[J].Foods, 2024, 13(2):291.
[4] WANG H Y, CHEN D, LU W J, et al.Novel salty peptides derived from bovine bone:Identification, taste characteristic, and salt-enhancing mechanism[J].Food Chemistry, 2024, 447:139035.
[5] LI Y P, KANG Z L, SUKMANOV V, et al.Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing[J].Meat Science, 2021, 176:108471.
[6] YANG H J, QU Y P, SU Y N, et al.Uncovering the chemical bonding basis for ultrasound treatment-induced improvement in the molecular flexibility of myofibrillar proteins from low-salt meat batters with added methylcellulose[J].LWT, 2024, 203:116408.
[7] LIN S W, LI X, ZHANG J M, et al.Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition[J].Meat Science, 2024, 215:109554.
[8] SEIBT A C M D, NERHING P, PINTON M B, et al.Green technologies applied to low-NaCl fresh sausages production:Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile[J].Meat Science, 2024, 209:109418.
[9] LIU G H, FAN J C, WANG K.Sonicated-assisted TGase treatment enhances the techno-functional properties and protein conformation of reduced-salt chicken meat batter[J].LWT, 2023, 190:115569.
[10] KANG Z L, SHANG X Y, LI Y P, et al.Effect of ultrasound-assisted sodium bicarbonate treatment on aggregation and conformation of reduced-salt pork myofibrillar protein[J].Molecules, 2022, 27(21):7493.
[11] 孙梦, 冉佩灵, 黄业传, 等.超高压杀菌对低盐切片腊肉风味及理化性质的影响[J].食品工业科技, 2024, 45(2):101-109.
SUN M, RAN P L, HUANG Y C, et al.Effect of ultra-high-pressure sterilization on flavor and physicochemical properties of low-salt sliced bacon[J].Science and Technology of Food Industry, 2024, 45(2):101-109.
[12] BOLUMAR T, LOHMAYER R, PEUKERT M, et al.High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins-leveraging salty and umami taste[J].Frontiers in Nutrition, 2024, 11:1352550.
[13] GONG H H, DENG Y S, JIANG J J, et al.Effect of magnetic field mediated CaCl2 on the edible quality of low-sodium minced pork gels[J].Meat Science, 2024, 212:109453.
[14] GONG H H, JANG J, DENG Y S, et al.Effect and mechanism of DC magnetic field combined with calcium chloride on saltiness and flavor enhancement of low salt pork gel[J].Food Research International, 2023, 173:113235.
[15] 高廷轩. 多糖添加协同超声波处理对低盐鸡肉凝胶乳化特性的影响[D].南京:南京农业大学, 2021.
GAO T X.Effect of polysaccharide addition-ultrasound treatment on the gelation and emulsification characteristics of low-salt chicken meat[D].Nanjing:Nanjing Agricultural University, 2021.
[16] ZHOU Y, WATKINS P, OISETH S, et al.High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt[J].Food Control, 2021, 126:108008.
[17] ZHU Y C, YAN Y W, YU Z H, et al.Effects of high pressure processing on microbial, textural and sensory properties of low-salt emulsified beef sausage[J].Food Control, 2022, 133:108596.
[18] PINTON M B, DOS SANTOS B A, CORREA L P, et al.Ultrasound and low-levels of NaCl replacers:A successful combination to produce low-phosphate and low-sodium meat emulsions[J].Meat Science, 2020, 170:108244.
[19] PINTON M B, LORENZO J M, SEIBT A C M D, et al.Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions[J].Meat Science, 2022, 193:108931.
[20] WANG X J, WANG X W, FENG T T, et al.Saltiness perception enhancement of fish meat treated by microwave:The significance of conformational characteristics, water and sodium mobility[J].Food Chemistry, 2021, 347:129033.
[21] WANG X J, MUHOZA B, WANG X W, et al.Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat[J].Food Research International, 2019, 125:108521.
[22] JIANG J J, YANG K, GONG H H, et al.The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties[J].International Journal of Biological Macromolecules, 2024, 277:134114.
[23] JIA S L, SHEN H R, WANG D, et al.Novel NaCl reduction technologies for dry-cured meat products and their mechanisms:A comprehensive review[J].Food Chemistry, 2024, 431:137142.
[24] XIAO Z B, LIU L X, NIU Y W, et al.Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception[J].Meat Science, 2024, 208:109398.
[25] CHEN Y P, WANG M N, FANG X L, et al.Odorants identified in Chinese dry-cured ham contribute to salty taste enhancement[J].Journal of Agricultural and Food Chemistry, 2024, 72(1):613-624.
[26] FERREIRA I, LEITE A N, VASCONCELOS L, et al.Sodium reduction in traditional dry-cured pork belly using glasswort powder (Salicornia herbacea) as a partial NaCl replacer[J].Foods, 2022, 11(23):3816.
[27] SEONG P N, SEO H W, CHO S H, et al.Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products[J].Czech Journal of Food Sciences, 2017, 35(2):149-159.
[28] SOOD S, METHVEN L, BALAGIANNIS D P, et al.Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline[J].Food Chemistry, 2024, 438:138065.
[29] YU B B, WU W, WANG B, et al.Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect[J].Food Chemistry, 2022, 374:131776.
[30] CHEN R X, LIU X C, XIANG J Y, et al.Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products[J].Meat Science, 2023, 204:109261.
[31] WEI X, BU Y, XU W, et al.Effects of different of salt reducing formulas on the quality characteristics of clam sausage[C].2nd International Conference on Applied Chemistry and Industrial Catalysis (ACIC 2020) Dalian, China, 2020.
[32] ZHANG Y W, GUO X Y, PENG Z Q, et al.A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids[J].Trends in Food Science & Technology, 2022, 119:215-226.
[33] 邱慧敏. 精氨酸协同食盐对咸味感知的影响及在低盐香肠中的应用[D].淮安:淮阴工学院,2022.
QIU H M.Effect of L-arginine in combination with table salt on saltiness perception and application in low-salt sausages[D].Huaian:Huaiyin Institute of Technology, 2022.
[34] DA SILVA S L, LORENZO J M, MACHADO J M, et al.Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl[J].Meat Science, 2020, 159:107939.
[35] GUO X X, TAO S, PAN J F, et al.Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham[J].Meat Science, 2020, 166:108133.
[36] CHEN X, LUO N, GUO C F, et al.Current trends and perspectives on salty and salt taste-enhancing peptides:A focus on preparation, evaluation and perception mechanisms of salt taste[J].Food Research International, 2024, 190:114593.
[37] DELGADO-PANDO G, ALLEN P, KERRY J P, et al.Optimising the acceptability of reduced-salt ham with flavourings using a mixture design[J].Meat Science, 2019, 156:1-10.
[38] 付丽, 刘旖旎, 高雪琴, 等.低钠盐酱牛肉贮藏品质的变化[J].食品工业科技, 2020, 41(7):44-48; 54.
FU L, LIU Y N, GAO X Q, et al.Changes of storage quality of sauced beef with low sodium salt[J].Science and Technology of Food Industry, 2020, 41(7):44-48; 54.
[39] NIU Y J, GU Y X, ZHANG J C, et al.Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking[J].Food Chemistry, 2024, 449:139216.
[40] BOTELLA-MARTÍNEZ C, MUÑOZ-TEBAR N, LUCAS-GONZÁLEZ R, et al.Assessment of chemical, physico-chemical and sensory properties of low-sodium beef Burgers formulated with flours from different mushroom types[J].Foods, 2023, 12(19):3591.
[41] CHEN W C, LI W, WU D, et al.Exploring of multi-functional umami peptides from Stropharia rugosoannulata:Saltiness-enhancing effect and mechanism, antioxidant activity and potential target sites[J].Food Chemistry, 2024, 439:138138.
[42] CHEN D Y, CHEN W C, WU D, et al.Saltiness enhancing peptides isolated from enzymolysis extract of Lentinula edodes and their taste enhancing action mechanisms[J].LWT, 2023, 188:115430.
[43] ZHANG J, ZHU L H, LI H H, et al.Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter:Physicochemical characteristics, water distribution, texture, and microstructure[J].Food Chemistry, 2022, 373:131574.
[44] GAO T X, ZHAO X, LI R, et al.Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein[J].Food Hydrocolloids, 2022, 123:107143.
[45] WANG X J, FENG T T, XIA S Q.Saltiness perception related to salt release of surimi emulsified sausages:Modulation in texture and microstructure by polysaccharides[J].International Journal of Food Science & Technology, 2021, 56(8):3893-3902.
[46] MONTEIRO M L G, MÁRSICO E T, CUNHA L C M, et al.Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products[J].Innovative Food Science & Emerging Technologies, 2021, 71:102710.
[47] HEBISHY E, DU H, BRITO-OLIVEIRA T C, et al.Saltiness perception in gel-based food systems (gels and emulsion-filled gels)[J].Critical Reviews in Food Science and Nutrition, 2023,11:1-18.
[48] GULLÓN P, ASTRAY G, GULLÓN B, et al.Inclusion of seaweeds as healthy approach to formulate new low-salt meat products[J].Current Opinion in Food Science, 2021, 40:20-25.
[49] BARCENILLA C, ÁLVAREZ-ORDÓÑEZ A, LÓPEZ M, et al.Microbiological safety and shelf-life of low-salt meat products-a review[J].Foods, 2022, 11(15):2331.
[50] FRAQUEZA M J, LARANJO M, ELIAS M, et al.Microbiological hazards associated with salt and nitrite reduction in cured meat products:Control strategies based on antimicrobial effect of natural ingredients and protective microbiota[J].Current Opinion in Food Science, 2021, 38:32-39.
[51] LIN X, TANG Y, HU Y, et al.Sodium reduction in traditional fermented foods:Challenges, strategies, and perspectives[J].Journal of Agricultural and Food Chemistry, 2021, 69(29):8065-8080.
[52] WAGNER M, PLOETZ M, KRISCHEK C.Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and Turkey sausages[J].European Food Research and Technology, 2024, 250(8):2161-2177.
[53] APRILIA G H S, KIM H S.Development of strategies to manufacture low-salt meat products-a review[J].Journal of Animal Science and Technology, 2022, 64(2):218-234.
文章导航

/