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- Title
新型加工技术在清洁标签低盐肉制品中应用的 研究进展.
- Authors
吴九夷; 刘九阳; 曹传爱; 贺俊杰; 孔保华; 刘 骞
- Abstract
In recent years, with the increasing consumer’s demand for health, the processing of low-salt meat products has become a hot topic for meat industry. Under the concept of “clean label”, replacing sodium chloride with potassium chloride or magnesium chloride have not been accepted by the consumers, directly reducing the addition level of sodium chloride in low-salt meat products is more consistent with the concept of “clean label”, however, it can lead to the compromised quality profiles (such as textural properties, flavor, and shelf-life) of the final products. In recent years, new processing technologies such as ultrasound processing, high-pressure processing, tumbling technologies, pulsed electric field processing, etc. have developed rapidly, researchers have applied them to the production of low-salt meat products, and found that they can obviously compensate the quality defects of low-salt meat products, the development and production of low-salt meat products in clean label in the future can not be separated from the support of new processing technologies. Therefore, this paper introduced clean label’s concept and comprehensively summarized the research status of new processing technology in improving the quality of low-salt meat products, which is of great significance for promoting the development of new processing technology and providing theoretical basis for the production of new healthy low-salt meat products.
- Publication
Journal of Food Safety & Quality, 2022, Vol 13, Issue 10, p3106
- ISSN
2095-0381
- Publication type
Article