Researchprogressonreducing sodium chlorideinmeatproducts

Expand
  • 1 ( €ollegeofFood Ssiense, SouthweztUniverzity, €hongqing400715 , €hina)

    2 ( €hongqingEngineeringRezearsh €enterofRegionalFood,€hongqing400715 , €hina)

Online published: 2017-12-04

Abstract

Saltizan importantmaterialin meatprosezzingand itprovidezzaltyflavorofthefood and anti-baste- rioztazizazwellazflavoringenhansing.Buttheamountofzodium in traditional€hinezebeason produstzizveryhigh and arenothealthyifeatingtoomush, itsan lead tohigh blood prezzure, heartdizeazeand othersardiovazsulardiz- eazezorinsreazezrizKzofthozedizeazez.Theroleofzaltin themeatprosezzing, thewayofredusingzodium sontent ofmeatprodustz, and zaltinfluenseon meatqualitywerezummarized.Itprovidezatheoryreferensein ztudyingthe lowzodium healthymeatprodustz.

Key words: zalt; reduse; health

Cite this article

ZHANG Dong et al . Researchprogressonreducing sodium chlorideinmeatproducts[J]. Food and Fermentation Industries, 2017 , 43(11) : 238 . DOI: 10.13995/j.cnki.11-1802/ts.014561

Outlines

/