期刊论文

中文

食品安全质量检测学报

2095-0381

2020

11

16

5577-5582

10.19812/j.cnki.jfsq11-5956/ts.2020.16.040

湖北省农业科技成果转化资金项目(2017ABB674) 大冶市重点研究与开发计划项目(2018B19)。

本校为第一机构

目的 了解居民对减盐减钠肉制品的认知和消费情况,并了解国内外减盐对肉品品质影响研究的现状.方法 设计并进行居民减盐减钠肉制品市场问卷调查,同时以香肠制品为代表,综述国内外关于低钠香肠品质特性的研究现状.结果 居民在对酱卤肉及香肠2类加工肉制品十分青睐,但购买时缺少减盐标签引导,同时人们通常凭借经验进行日常饮食烹饪,缺少减盐的定量手段.国内外研究表明降低钠盐含量对以香肠制品为代表的加工肉制品在感官品质、质构、营养品质及安全性方面都有不利的影响,但这些影响可以通过其它途径弥补.结论 该调查报告及综述为减盐减钠肉制品(含低钠香肠制品)产品的研发提供了参考.

Objective To understand the residents’ awareness and consumption of meat products with reduced salt and sodium, and understand the current research status on the impact of salt reduction on meat quality at home and abroad. Methods Residents’ views on salt and sodium reduced meat products were conducted by a questionnaire survey, and the current research status on quality characteristics of low-sodium sausage at home and abroad were reviewed with sausage products as the representative. Results Residents like the two types of processed meat pro...