Abstract：
Sodium salt is one of the important additives in food processing. However, excessive intake of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in most countries is higher than the World Health Organization recommends maximum consumption (5 g/d). 20% of the sodium intake in diets comes from meat products. Therefore, reducing the content of sodium salt in meat products and developing sodium salt-reduction meat products have attracted more and more attention for consumers. In this paper, the roles of sodium salt in meat product processing were reviewed. At the same time, sodium salt reduction strategies and existing problems were summarized and discussed. Multiple factors need to be considered to improve the salt-reduction meat product\'s quality. Relying on a single technology has a narrow application area, and it is difficult to achieve salt reduction. Therefore, a combination of multiple strategies could obtain a more ideal effect.
摘要：
钠盐是食品加工中重要的添加剂之一。然而,过量摄入钠盐可能导致一系列心血管疾病。如今,大多数国家的钠摄入量高于世界卫生组织建议的最大摄入量（5g/d）。饮食中20%的钠摄入量来自肉制品。因此,降低肉制品中钠盐的含量和开发减少钠盐的肉制品越来越受到消费者的关注。在本文中,综述了钠盐在肉制品加工中的作用。同时,对钠盐还原策略及存在的问题进行了总结和讨论。提高减盐肉制品的质量需要综合考虑多种因素。依靠单一技术具有狭窄的应用领域,并且很难实现盐的减少。因此,多种策略的组合可以获得更理想的效果。
