肉类研究Issue(4)：28-31,4.
降低乳化型肉制品中食盐含量研究进展
Review on Salt Content Reduction in the Emulsion-type Meat Products
魏朝贵 1吴菊清 1邵俊花 1徐幸莲 1周光宏1
作者信息
- 1. 南京农业大学肉品加丁与质量控制教育部重点实验室,江苏南京210095
- 折叠
摘要
Abstract
High sodium intake has been shown to be one of the most important causes of hypertension and cardiovascular disease. this article elaborates the need to reduce the salt content of the emulsion-type meat products. The study reviews the research development of low-salt emulsion-type meat prodults from using of salt sodium substitutes flavour enhancers and polysaccharide, optimising the physical formula of salt to reduce the salt content. This study also provides a reference for the research and production of low-salt emulsion-type meat.关键词
乳化型肉制品/食盐含量/食盐替代物Key words
emulsion-type meat/salt content/salt substitutes分类
轻工纺织引用本文复制引用
魏朝贵,吴菊清,邵俊花,徐幸莲,周光宏..降低乳化型肉制品中食盐含量研究进展[J].肉类研究,2012,(4):28-31,4.
