CAJ | 학술논문

高钠盐摄入已被证明是引起高血压和心血管疾病的一个重要诱因,本文介绍了降低乳化型肉制品中食盐含量的必要性。从食盐的钠替代、风味提升物质降低食盐含量、优化配方降低食盐含量和食盐多糖替代降低食盐含量等方面阐述了降低乳化型肉制品中食盐含量研究现状及发展动态,为研究和生产低盐乳化型肉制品提供参考。
고납염섭입이피증명시인기고혈압화심혈관질병적일개중요유인,본문개소료강저유화형육제품중식염함량적필요성。종식염적납체대、풍미제승물질강저식염함량、우화배방강저식염함량화식염다당체대강저식염함량등방면천술료강저유화형육제품중식염함량연구현상급발전동태,위연구화생산저염유화형육제품제공삼고。
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.