低盐肉制品贮藏特性研究进展

徐梅; 黄攀; 陈从贵; 徐宝才; 李沛军*

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DOI:10.12161/j.issn.1005-6521.2019.16.033

食品研究与开发:2019,40(16):192-197

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低盐肉制品贮藏特性研究进展

徐梅，黄攀，陈从贵，徐宝才，李沛军*^1,2

(1.合肥工业大学农产品生物化工教育部工程研究中心，安徽合肥 230009;2.合肥工业大学食品与生物工程学院，安徽合肥 230009)

Research Progress on the Storage Properties of Low-Salt Meat Products：A Review

XU Mei，HUANG Pan，CHEN Cong-gui，XU Bao-cai，LI Pei-jun*^1,2

(1.Engineering Research Center of Bio-process，Ministry of Education，Hefei University of Technology，Hefei 230009，Anhui，China;2.School of Food and Biological Engineering，Hefei University of Technology，Hefei 230009，Anhui，China)

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本文已被：浏览 1389次下载 271次
投稿时间：2019-04-16

中文摘要: 低盐化是肉制品加工的发展趋势，但降低食盐含量会引发产品贮藏品质的劣变。综述国内外肉制品减盐策略，从肉制品低盐化影响其理化特性、微生物特性、风味及感官品质几个方面，系统讨论降低食盐使用对产品贮藏特性的影响，旨在为低盐肉制品的贮藏保鲜提供理论参考。

中文关键词: 低盐肉制品贮藏品质理化特性微生物特性挥发性风味物质感官品质

Abstract:Salt-reducing is a developing trend in meat manufacturing，however，it would lead to deterioration of storage qualities of the products.This paper summarizes strategies for sodium reduction in meat products and discussses the effcts on the storage properties of low-salt meat products from the aspects of physicochemical property，microbial property，flavor and sensory quality.It provides theoretical reference for the storage and preservation of low-salt meat products.

keywords: low-salt meat product storage quality physicochemical property microbial property volatile flavor compound sensory quality

文章编号：201916033 中图分类号： 文献标志码：

基金项目:国家重点研发计划项目（2018YFD0401205）；安徽省科技重大专项（18030701168）

作者	单位
徐梅，黄攀，陈从贵，徐宝才，李沛军*	1.合肥工业大学农产品生物化工教育部工程研究中心，安徽合肥 230009；2.合肥工业大学食品与生物工程学院，安徽合肥 230009

Author Name	Affiliation
XU Mei，HUANG Pan，CHEN Cong-gui，XU Bao-cai，LI Pei-jun*	1.Engineering Research Center of Bio-process，Ministry of Education，Hefei University of Technology，Hefei 230009，Anhui，China；2.School of Food and Biological Engineering，Hefei University of Technology，Hefei 230009，Anhui，China

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