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摘 要:干腌肉制品因其具有独特的色泽、风味和口感等感官特性而深受广大消费者的喜爱。然而传统干腌肉制品的钠盐(氯化钠)含量过高,人体摄入过高的钠盐会对健康产生不良影响。本文讨论了食盐对干腌肉制品风味、质构和微生物安全的影响,概述了低钠干腌肉制品的相关研究动态,并对低钠干腌肉制品绿色制造的未来研究(如低钠复合盐)提出展望。
关键词:肉制品绿色制造;低钠复合盐;干腌肉制品
Abstract: Dry-cured meat products are popular with consumers because of their unique sensory characteristics like color, flavor and taste. However, the high content of sodium salt (sodium chloride) in traditional dry-cured meat products results in an excessive intake of sodium salt in the human body, which has adverse effects on health. This article discusses the effects of salt on the flavor, texture, and microbial safety of dry-cured meat products, and reviews the recent trend of research on low-sodium dry-cured meat products as well as future prospects for green manufacturing of low-sodium dry-cured meat products.
Keywords: green manufacturing of meat products; low-sodium salt substitute; dry-cured meat products
DOI:10.7506/rlyj1001-8123-20191204-293
中圖分类号:TS201.1 文献标志码:A 文章编号:1001-8123(2020)03-0082-06
传统干腌肉制品包括火腿、腊肉、咸肉、发酵香肠及风鸡、风鸭、风鹅等产品,其中我国的金华火腿、广式腊肠、南京板鸭闻名于世[1]。传统干腌肉制品具有良好的感官品质(如独特的风味)。为长期保存干腌肉制品,人们通常采用传统工艺,即使用食盐除去肉制品水分和增强风味。主要分为2 种方法:1)用于保存或干燥时的现代方法称为平衡腌制;2)采用盐箱对肉制品进行干腌,即将肉制品按质量浸入盐中(该法仍被广泛使用)。传统干腌肉制品因制作工艺独特及产品多样化而深受消费者青睐。然而,为了延长传统干腌肉制品的保质期,人们通过添加大量食盐来降低其水分含量,从而使传统干腌肉制品存在食盐含量偏高的问题。过高的食盐含量不仅影响肉制品的质构和风味特征,还会对消费者的健康产生不利影响。此外,传统干腌肉制品的生产周期一般较长,而长时间加工导致暴露于空气中的肉制品发生严重的脂肪和蛋白质氧化,最终影响干腌肉制品的产量和感官品质。因此,干腌肉制品的低盐化将是肉制品加工行业研究的重点问题。本文对低盐干腌肉制品的研究现状进行讨论,并提出降低干腌肉制品中钠盐的解决方法。
1 食盐对肉制品的影响及低盐肉制品的研究现状
1.1 食盐的作用及高盐的危害
食盐不仅能调味,还能维持细胞外液渗透压、参与体内酸碱平衡的调节以及参与胃酸生成并增进食欲,因此在维持机体生理功能方面不可或缺。食盐的主要成分是钠离子,因此又称为“钠盐”,而食物中天然钠离子的含量仅占饮食摄入量的10%[2]。在欧洲和北美洲,家庭烹饪添加的钠盐仅占饮食摄入的5%~10%,而超过75%的钠盐来自市场的加工食品中[3]。来自丹麦的一项研究结果显示,加工食品提供的食盐量占食盐总摄入量的90%[4]。在爱尔兰,仅干腌肉制品就可贡献20.5%的钠摄入量[5]。英国居民每年从加工肉制品中摄入的钠占钠总摄入量(41 454 kg)的18%[6]。在亚洲,家庭烹饪添加的食盐量占饮食总摄入量的72%~76%,主要摄入来源是腌咸菜、干腌肉制品、豆酱和味增[7]。随着加工食品以及家庭餐桌上食盐添加量的逐渐增加,降低钠盐添加量已成为全球共同关注的焦点。2006年,世界卫生组织为此举行会议商讨高盐饮食和健康之间的关系,并评估减少食盐摄入量的方案以及这些方案的成本和有效性。2005年,由来自80 个国家和地区的专家创立了“世界食盐健康行动”,其主要宣传过量摄入氯化钠对健康的危害等方面,并倡导与政府、企业合作,共同降低家庭烹饪和加工食品中食盐的添加量。英国、澳大利亚、芬兰和日本也已开展关于降低加工食品中氯化钠策略的相关研究,并且鼓励本国居民减少饮食中食盐摄入量[8]。英国食品标准局负责管理境内的公共健康和食品,他们建议2010年将钠盐含量降低至800 mg/100 g,2012年降低至650 mg/100 g,并一直沿用至今[9]。
我国居民存在严重的高盐饮食现象,高盐摄入量作为一个独立的影响因素,是引发高血压、冠心病、中风及胃癌等疾病的重要因素,目前已经成为影响我国居民健康和预期寿命的风险因子,并且覆盖面较广。研究表明,2000—2010年间我国居民钠盐摄入量呈下降趋势,但在2011—2015年间又有所上升;我国北方人均钠盐日摄入量是11.2 g,比20世纪80年代(12.8 g)有所降低。而南方人均钠盐日摄入量由20世纪80年代的8.8 g增加到现在的10.2 g。我国居民钾的摄入量变化较小,并且一直处于偏低水平[10]。2016年中国居民食盐消费情况报告显示,人均钠盐日摄入量为13.5 g(相当于钠摄入量5 403.5 mg),是《中国居民膳食指南(2016)》建议成人钠盐日摄入量(6 g)的2 倍,并且是世界卫生组织推荐成人钠盐日摄入量(盐5 g,相当于钠2 g)的2.5 倍多,而我国居民膳食中钾的人均日摄入量(1 827.9 mg)仅为世界卫生组织推荐的人均日摄入量(3 510 mg)的一半[11]。首先,高盐饮食已被证明是引发高血压的重要原因。2017年的一项研究显示,年龄在35~75 岁之间的中国人,高血压人群占比超过1/3[12]。2015年的一项研究发现,控制食盐摄入量能有效平稳血压[13]。高钠饮食会直接增加患心血管疾病和中风的风险[14]。我国因高盐饮食引发相关疾病的死亡人数中,男性比例(0.122%)高于女性(0.063%);其中,死于肿瘤、心血管疾病和慢性肾病的人数比例分别为8.0%、25.2%和22.9%,并且均与高钠饮食有关[11]。因此,减少钠盐摄入量是目前政府和食品加工业面临的最迫切的挑战。 [13] ZHANG Yingxiu, CHEN Min, ZHOU Juan, et al. Body size and high intake of salt is associated with elevated blood pressure among children and adolescents in Shandong, China[J]. International Journal of Cardiology, 2015, 182: 52-53. DOI:10.1016/j.ijcard.2014.12.134.
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关键词:肉制品绿色制造;低钠复合盐;干腌肉制品
Abstract: Dry-cured meat products are popular with consumers because of their unique sensory characteristics like color, flavor and taste. However, the high content of sodium salt (sodium chloride) in traditional dry-cured meat products results in an excessive intake of sodium salt in the human body, which has adverse effects on health. This article discusses the effects of salt on the flavor, texture, and microbial safety of dry-cured meat products, and reviews the recent trend of research on low-sodium dry-cured meat products as well as future prospects for green manufacturing of low-sodium dry-cured meat products.
Keywords: green manufacturing of meat products; low-sodium salt substitute; dry-cured meat products
DOI:10.7506/rlyj1001-8123-20191204-293
中圖分类号:TS201.1 文献标志码:A 文章编号:1001-8123(2020)03-0082-06
传统干腌肉制品包括火腿、腊肉、咸肉、发酵香肠及风鸡、风鸭、风鹅等产品,其中我国的金华火腿、广式腊肠、南京板鸭闻名于世[1]。传统干腌肉制品具有良好的感官品质(如独特的风味)。为长期保存干腌肉制品,人们通常采用传统工艺,即使用食盐除去肉制品水分和增强风味。主要分为2 种方法:1)用于保存或干燥时的现代方法称为平衡腌制;2)采用盐箱对肉制品进行干腌,即将肉制品按质量浸入盐中(该法仍被广泛使用)。传统干腌肉制品因制作工艺独特及产品多样化而深受消费者青睐。然而,为了延长传统干腌肉制品的保质期,人们通过添加大量食盐来降低其水分含量,从而使传统干腌肉制品存在食盐含量偏高的问题。过高的食盐含量不仅影响肉制品的质构和风味特征,还会对消费者的健康产生不利影响。此外,传统干腌肉制品的生产周期一般较长,而长时间加工导致暴露于空气中的肉制品发生严重的脂肪和蛋白质氧化,最终影响干腌肉制品的产量和感官品质。因此,干腌肉制品的低盐化将是肉制品加工行业研究的重点问题。本文对低盐干腌肉制品的研究现状进行讨论,并提出降低干腌肉制品中钠盐的解决方法。
1 食盐对肉制品的影响及低盐肉制品的研究现状
1.1 食盐的作用及高盐的危害
食盐不仅能调味,还能维持细胞外液渗透压、参与体内酸碱平衡的调节以及参与胃酸生成并增进食欲,因此在维持机体生理功能方面不可或缺。食盐的主要成分是钠离子,因此又称为“钠盐”,而食物中天然钠离子的含量仅占饮食摄入量的10%[2]。在欧洲和北美洲,家庭烹饪添加的钠盐仅占饮食摄入的5%~10%,而超过75%的钠盐来自市场的加工食品中[3]。来自丹麦的一项研究结果显示,加工食品提供的食盐量占食盐总摄入量的90%[4]。在爱尔兰,仅干腌肉制品就可贡献20.5%的钠摄入量[5]。英国居民每年从加工肉制品中摄入的钠占钠总摄入量(41 454 kg)的18%[6]。在亚洲,家庭烹饪添加的食盐量占饮食总摄入量的72%~76%,主要摄入来源是腌咸菜、干腌肉制品、豆酱和味增[7]。随着加工食品以及家庭餐桌上食盐添加量的逐渐增加,降低钠盐添加量已成为全球共同关注的焦点。2006年,世界卫生组织为此举行会议商讨高盐饮食和健康之间的关系,并评估减少食盐摄入量的方案以及这些方案的成本和有效性。2005年,由来自80 个国家和地区的专家创立了“世界食盐健康行动”,其主要宣传过量摄入氯化钠对健康的危害等方面,并倡导与政府、企业合作,共同降低家庭烹饪和加工食品中食盐的添加量。英国、澳大利亚、芬兰和日本也已开展关于降低加工食品中氯化钠策略的相关研究,并且鼓励本国居民减少饮食中食盐摄入量[8]。英国食品标准局负责管理境内的公共健康和食品,他们建议2010年将钠盐含量降低至800 mg/100 g,2012年降低至650 mg/100 g,并一直沿用至今[9]。
我国居民存在严重的高盐饮食现象,高盐摄入量作为一个独立的影响因素,是引发高血压、冠心病、中风及胃癌等疾病的重要因素,目前已经成为影响我国居民健康和预期寿命的风险因子,并且覆盖面较广。研究表明,2000—2010年间我国居民钠盐摄入量呈下降趋势,但在2011—2015年间又有所上升;我国北方人均钠盐日摄入量是11.2 g,比20世纪80年代(12.8 g)有所降低。而南方人均钠盐日摄入量由20世纪80年代的8.8 g增加到现在的10.2 g。我国居民钾的摄入量变化较小,并且一直处于偏低水平[10]。2016年中国居民食盐消费情况报告显示,人均钠盐日摄入量为13.5 g(相当于钠摄入量5 403.5 mg),是《中国居民膳食指南(2016)》建议成人钠盐日摄入量(6 g)的2 倍,并且是世界卫生组织推荐成人钠盐日摄入量(盐5 g,相当于钠2 g)的2.5 倍多,而我国居民膳食中钾的人均日摄入量(1 827.9 mg)仅为世界卫生组织推荐的人均日摄入量(3 510 mg)的一半[11]。首先,高盐饮食已被证明是引发高血压的重要原因。2017年的一项研究显示,年龄在35~75 岁之间的中国人,高血压人群占比超过1/3[12]。2015年的一项研究发现,控制食盐摄入量能有效平稳血压[13]。高钠饮食会直接增加患心血管疾病和中风的风险[14]。我国因高盐饮食引发相关疾病的死亡人数中,男性比例(0.122%)高于女性(0.063%);其中,死于肿瘤、心血管疾病和慢性肾病的人数比例分别为8.0%、25.2%和22.9%,并且均与高钠饮食有关[11]。因此,减少钠盐摄入量是目前政府和食品加工业面临的最迫切的挑战。 [13] ZHANG Yingxiu, CHEN Min, ZHOU Juan, et al. Body size and high intake of salt is associated with elevated blood pressure among children and adolescents in Shandong, China[J]. International Journal of Cardiology, 2015, 182: 52-53. DOI:10.1016/j.ijcard.2014.12.134.
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