肉制品中减盐替盐研究进展
Research Progress on Salt Reduction and Salt Substitution in Meat Products

高盐饮食已成为公共卫生领域的重大危机，过量摄入食盐会增加高血压风险以及心血管疾病死亡率。在“健康中国”战略及“体重控制年”活动背景下，降低食盐摄入量对防治疾病及体重控制意义重大。我国居民膳食中约有16%~25%的钠盐来源于肉类和肉类产品，传统加工肉制品含盐量较高。因此，降低钠含量摄入并且采用合适的减盐替盐方法用于加工肉制品行业是当前的重中之重。本文综述了目前主要应用在肉制品中的减盐替盐策略，阐述了氯化钾替代、咸味肽替代、酵母提取物替代以及其他替代方法在肉制品中的研究进展，并对其未来发展进行展望，旨在为低盐肉制品研发提供理论依据，实现低盐肉制品从“减盐不减味”到“减盐更美味”的跨越，推动全球公共卫生目标及食品产业升级。
High-salt diets have become a major public health crisis, and excessive salt intake increases the risk of hypertension and mortality from cardiovascular disease. In the context of the “Healthy China” strategy and the “Year of Weight Control” campaign, reducing salt intake is of great significance for disease prevention and weight control. About 16% to 25% of the sodium in the diet of China’s residents comes from meat and meat products, and traditional processed meat products are high in salt. Therefore, reducing sodium intake and adopting appropriate salt reduction and salt replacement methods for the processed meat industry is a top priority. In this paper, we reviewed the salt reduction and salt substitution strategies mainly applied in meat products, described the research progress of potassium chloride substitution, salty peptide substitution, yeast extract substitution, and other substitution methods in meat products, and looked forward to their future development. The aim is to provide a theoretical basis for the research and development of low-salt meat products, to realize the leap from “less salt, no less flavor” to “less salt, more flavor”, and to promote the global public health goal and the upgrading of the food industry.