CAJ | 학술논문

从健康的观点来看，过度的摄入肉制品特别是传统的干腌肉制品不被推荐。因为这些肉制品钠含量较高，过度的摄入可能使人们导致高血压等心血管疾病。本文综述了氯化钠在肉产品加过过程中的作用、降低盐含量的方法以及他们对肉制品加工过程中品质的影响。为探索减低我国传统肉质品盐含量提供参考，有效提高肉制品的健康性。
종건강적관점래간，과도적섭입육제품특별시전통적간업육제품불피추천。인위저사육제품납함량교고，과도적섭입가능사인문도치고혈압등심혈관질병。본문종술료록화납재육산품가과과정중적작용、강저염함량적방법이급타문대육제품가공과정중품질적영향。위탐색감저아국전통육질품염함량제공삼고，유효제고육제품적건강성。
An excessive intake of meat products, particularly dry-cured meat products, is not recommended from a health point of view, at least for some population groups, due to their high levels of sodium. Nevertheless, despite the importance of sodium chloride in producing food, over-consumption of sodium has the propensity to develop hypertension and cardiovascular diseases. In this paper attempts are made to make a detailed review on the role of NaCl in processed meats, ways of reducing salt and their effect on the quality of meat precuts. It can provide some useful information for reducing salt levels of traditional meat products in our country and make meat products healthier.