Abstract：
Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due to growing concerns about the adverse effects of excessive NaCl consumption, how to reduce NaCl content while ensuring quality and safety has become a research hotspot in this field. This review mainly discusses the role of NaCl in dry-cured meat, as well as novel salt-reducing substances that can substitute for the effects of NaCl to achieve sodium reduction objectives. New technologies, such as vacuum curing, ultrahigh pressure curing, ultrasonic curing, pulsed electric field curing, and gamma irradiation, to facilitate the development of low-sodium products are also introduced. The majority of current salt reduction technologies function to enhance salt diffusion and decrease curing time, resulting in a decrease in NaCl content. Notably, future studies should focus on implementing multiple strategies to compensate for the deficiencies in flavor and safety caused by NaCl reduction.
摘要：
氯化钠（NaCl）赋予肉制品独特的风味和品质，然而,由于人们越来越担心过量NaCl消耗的不利影响，如何在保证质量安全的同时降低NaCl含量成为该领域的研究热点。本文主要讨论了NaCl在干腌肉中的作用，以及新型减盐物质，可以代替NaCl的作用，达到减钠的目的。新技术,如真空固化，超高压固化,超声波固化,脉冲电场固化,和伽马辐射，还介绍了促进低钠产品的开发。目前大多数减盐技术的作用是增强盐的扩散和减少固化时间，导致NaCl含量降低。值得注意的是,未来的研究应集中在实施多种策略以弥补因NaCl减少而导致的风味和安全性缺陷。
