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Salt reduction in cured meat products:a review on strategies and mechanisms

Qi Chen Jinxuan Cao Wenhai She Weidong Bai Xiaofang Zeng Hao Dong

Food Science and Human Wellness2025，Vol.14Issue(3)：P.864-879,16.

Food Science and Human Wellness2025，Vol.14Issue(3)：P.864-879,16.DOI:10.26599/FSHW.2024.9250056

Salt reduction in cured meat products:a review on strategies and mechanisms

Qi Chen ¹Jinxuan Cao ²Wenhai She ³Weidong Bai ¹Xiaofang Zeng ¹Hao Dong¹

作者信息

1. Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,College of Light Industry and Food Sciences,Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China
2. School of Food and Health,Beijing Technology and Business University,Beijing 100048,China
3. Guangzhou Luxu Food Ltd.,Guangzhou 510820,China
折叠

摘要

关键词

Salt reduction/Cured meat products/Ultrasonic technology/Salt substitutes/High-pressure processing

分类

轻工纺织

引用本文复制引用

Qi Chen,Jinxuan Cao,Wenhai She,Weidong Bai,Xiaofang Zeng,Hao Dong..Salt reduction in cured meat products:a review on strategies and mechanisms[J].Food Science and Human Wellness,2025,14(3):P.864-879,16.

基金项目

financially supported by Youth Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202317) （SKXRC202317）

the Open Project of Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry(FQS-202201) （FQS-202201）

Characteristic Innovation Project of Guangdong Universities(2022KTSCX058) （2022KTSCX058）

Special Projects in Key Field of Guangdong Universities(2022ZDZX4015,2022ZDZX4016) （2022ZDZX4015,2022ZDZX4016）

Guangdong Maoming Binhai New Area Marine Fishery Industrial Park Project(0835-220FA8102621) （0835-220FA8102621）

Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology(2021B1212040013)。（2021B1212040013）

Food Science and Human Wellness

ISSN：2097-0765

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