چکیده مقاله
Salt NaCl is a multifunctional ingredient in meat processing, contributing to flavor, texture, water retention, and microbial stability However, high sodium intake is associated with hypertension and cardiovascular diseases, prompting the need for sodium reduction in processed meats This review summarizes the functions of salt in meat products, technological challenges associated with sodium reduction, and strategies to maintain product quality Approaches such as partial replacement with potassium salts, use of flavor enhancers, reformulation, and innovative processing technologies are discussed Achieving low sodium meat products requires balancing health benefits and sensory and functional quality
کلیدواژهها
نویسندگان
Alireza Maleki Kahki
PhD in Food Science and Technology, Islamic Azad University, Varamin Pishva Branch, Iran
Reyhane ahmadi
PhD student in Food Science and Technology, Islamic Azad University, Varamin Pishva Branch, Iran
Ali Asghar Fakhari
PhD student in Food Science and Technology, Islamic Azad University, Varamin Pishva Branch, Iran
شیوه ارجاع
Maleki Kahki, Alireza and ahmadi, Reyhane and Fakhari, Ali Asghar,1404,Salt Functionality in Meat Products and Strategies for Sodium Reduction: A Review,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین