جستجوی مقالات مرتبط با کلیدواژه « فرآوده های گوشتی » در نشریات گروه « پزشکی »

Intake of dietary sodium has been linked to hypertension and consequently increased risk of cardiovascular disease (CVD). Therefore public health and regulatory authorities are recommending reducing dietary intake of sodium to 2.4 g (6 g salt) per day. Processed meat products comprise one of the major sources of sodium in the form of sodium chloride (salt). Salt has an essential function in meat products in terms of flavour, texture and shelf-life. This article reviews some of the technological aspects of reduced salt meat products and how the meat and food ingredient industries are responding to this current health issue. The present review paper was prepared by the use of electronic search by key words of salt reduction, meat products and salt substitutes between ISI articles about strategies for salt reduction in meat products. Selection of papers was based on time of report and their relevance to the aim of this review. Salt imparts a number of functional properties in meat products: it activates proteins to increase hydration and water-binding capacity it increases the binding properties of proteins to improve texture it increases the viscosity of meat batters, facilitating the incorporation of fat to form stable batters it is essential for flavour and is a bacteriostatic. Apart from lowering the level of salt added to products there are a number of approaches to reduce the sodium content in processed foods including the use of salt substitutes, in particular, potassium chloride (KCl) in combination with masking agents, the use of flavour enhancers and finally optimizing the physical form of salt. The ultimate goal of public health and regulatory authorities is to reduce the sodium content in processed foods, especially meet products that consumers can enjoy as part of an ongoing healthier diet and lifestyle. With the food industry working together with the regularity authorities and consumer groups, the aim of reduced salt in the diet can be achieved if a cooperative approach is established and a full understanding of the technological problems associated with salt reduction is realized.