食品科学 ›› 2021, Vol. 42 ›› Issue (7): 329-335.doi: 10.7506/spkx1002-6630-20200323-348

• 专题论述 • 上一篇    下一篇

乳化肉糜制品中降低磷酸盐的加工技术新策略研究进展

赵宏蕾,常婧瑶,陈佳新,王浩,刘慧,孔保华,刘骞   

  1. (东北农业大学食品学院,黑龙江 哈尔滨 150030)
  • 出版日期:2021-04-15 发布日期:2021-05-17
  • 基金资助:
    黑龙江省“百千万”工程科技重大专项(2020ZX07B02)

Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies

ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian   

  1. (School of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2021-04-15 Published:2021-05-17

摘要: 磷酸盐作为一种常见的食品添加剂被广泛应用于乳化肉糜制品的生产中,它们能够协同氯化钠提高肌原纤维蛋白在盐水体系中的溶解性,提升肉糜体系的持水、持油能力,从而赋予产品良好的嫩度和多汁性。现今,乳化肉糜制品普遍存在磷酸盐含量过高的问题,过量摄入磷酸盐能够增加肾脏负担、降低人体对多种矿物质的吸收、引发心脑血管疾病等危害。因此,为了向消费者提供更加健康的乳化肉糜制品,应高度重视降低磷酸盐策略的实施。然而,由于磷酸盐独特的作用以及消费者对加工肉制品“清洁标签”重视程度的提高,如何在保持原有产品品质的前提下降低其磷酸盐含量,已经成为一项极具挑战性的工作。本文在前人研究基础之上,系统地综述了磷酸盐提高乳化肉糜制品品质的作用机制,以及降低该类产品中磷酸盐含量的新策略,以期为乳化肉糜制品中降低磷酸盐含量的加工技术开发提供理论参考。

关键词: 乳化肉糜制品;降低磷酸盐;品质;清洁标签;新型加工技术

Abstract: Phosphates are widely used as common food additives in emulsified meat products. Phosphates can potentially synergize with sodium chloride to enhance the solubility of myofibrillar protein in salt solution, and promote the water holding and oil holding capacities of meat batter, thereby imparting good tenderness and juiciness to emulsified meat products. Currently, excessive contents of phosphates in emulsified meat products are a widespread problem. Excessive intake of phosphates can increase the burden on the kidney, reduce the absorption of various minerals in the body, and cause cardiovascular and cerebrovascular diseases. Thus, in order to provide healthier emulsified meat products to consumers, it is important to develop novel strategies for reducing the phosphate content in the products. However, due to the unique role of phosphates and consumers’ attaching increasing importance to clean label processed meat products, how to reduce the phosphate content of processed meat products while maintaining the original quality has become a very challenging task. Based on previous studies, this paper systematically reviews the mechanism of action of phosphate in improving the quality of emulsified meat products, and new strategies to reduce the phosphate content in the products, which will provide a theoretical reference for the development of processing technologies for phosphate-reduced emulsified meat products.

Key words: emulsified meat product; phosphates reduction; quality; clean label; novel processing technology

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