超高压技术对低盐肉制品降盐机制及品质改良的研究进展
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摘要
低盐肉制品的开发是当前肉类食品的发展趋势,但降低钠盐的添加量会引起肉品品质的劣变。超高压技术作为一种新型的非热加工技术,可以降低肉制品中的食盐使用量,改善肌肉蛋白质的功能特性,改进低盐肉制品的品质。本文从高压处理对低盐肉制品保水性、蒸煮损失、咸味、颜色以及微生物安全性5个方面出发,综述了超高压技术在低盐肉制品品质改良应用中的研究进展,并在此基础上论述了超高压技术对低盐肉制品的降盐机制,指出该技术在低盐肉制品应用中存在的局限性,并对其未来的发展前景进行展望,以期为超高压技术在低盐肉制品中的应用和推广提供理论参考。
Salt reduction in meat products is a general trend of the current development of meat products,but it may cause quality deterioration of meat products.Ultra high-pressure technology,a new non-thermal processing technology,can reduce the amount of salt used in meat products while improving the functional properties of muscle proteins,and consequently enhancing the quality of low-salt meat products.This article discusses recent progress in the application of high-pressure treatment in the quality improvement of reduced-salt meat products with respect to water retention,cooking loss,salty taste,color and microbiological safety,and summarizes the mechanisms by which high pressure treatment reduces the use of salt in low-salt meat products.This paper also discusses the limitations and future prospects for the application of ultra-high pressure technology to low-salt meat products.Overall,this review provides a theoretical basis for promoting the applications of ultra-high pressure technology to low-salt meat products.
Salt reduction in meat products is a general trend of the current development of meat products,but it may cause quality deterioration of meat products.Ultra high-pressure technology,a new non-thermal processing technology,can reduce the amount of salt used in meat products while improving the functional properties of muscle proteins,and consequently enhancing the quality of low-salt meat products.This article discusses recent progress in the application of high-pressure treatment in the quality improvement of reduced-salt meat products with respect to water retention,cooking loss,salty taste,color and microbiological safety,and summarizes the mechanisms by which high pressure treatment reduces the use of salt in low-salt meat products.This paper also discusses the limitations and future prospects for the application of ultra-high pressure technology to low-salt meat products.Overall,this review provides a theoretical basis for promoting the applications of ultra-high pressure technology to low-salt meat products.
引文
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[15]魏朝贵,吴菊清,邵俊花,等.KCl和MgCl2部分替代NaCl对猪肉肌原纤维蛋白乳化凝胶特性的影响[J].食品科学,2014,35(5):89-95.DOI:10.7506/spkx1002-6630-201405018.
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