Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview

被引：63

作者：

Pinton, Mariana Basso ^{[1
]}

dos Santos, Bibiana Alves ^{[1
]}

Manuel Lorenzo, Jose Prime ^{[2
]}

Prime Cichoski, Alexandre Jose ^{[1
]}

Boeira, Caroline Pagnossim ^{[1
]}

Bastianello Campagnol, Paulo Cezar ^{[1
]}

机构：

[1] Univ Fed Santa Maria, BR-97105900 Santa Maria, RS, Brazil

[2] Parque Tecnol Galicia, Ctr Tecnol Carne Galicia, Rua Galicia 4, Orense, San Cibran Das, Spain

来源：

CURRENT OPINION IN FOOD SCIENCE | 2021年 / 40卷

关键词：

HIGH-PRESSURE TREATMENT; SALT REDUCTION; COOKED HAM; QUALITY; PRETREATMENTS; INACTIVATION; FRANKFURTERS; PHOSPHORUS; ADDITIVES; FIELDS;

D O I：

10.1016/j.cofs.2020.03.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Meat products are often perceived as unhealthy foods due to the significant amounts of additives, including NaCl and phosphates, thus being considered excellent reformulation targets. Green technologies such as ultrasound (US), high-pressure processing (HPP), and pulsed electric field (PEF) have gained importance in the food industry as they are environmental-friendly processes. In addition, US, HPP, and PEF can modify the protein structure and improve its functional properties allowing reducing the content of additives in meat products. The purpose of this short review is to highlight and summarize recent studies on green technologies (US, HPP, and PEF) to produce healthier meat products by reducing NaCl and phosphate levels.

引用

页码：1 / 5

页数：5

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