微波处理对肌肉食品的盐分减少和度增强的影响:一篇综述
Nianwen Zhang1, Chaofan Guo1, Na Luo1
1Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China; Yunnan International Joint Laboratory of Green Food Processing, Kunming, Yunnan 650500, China.
Food research international (Ottawa, Ont.)
|March 1, 2025
概括
减少肌肉食物中的盐对于健康至关重要. 微波加热提供了一种新的物理技术,可以增强味的感知,同时通过微观结构变化减少含量.
科学领域:
- 食品科学 食品科学 食品科学
- 食品技术 食品技术 食品技术
- 感官科学 感官科学
背景情况:
- 肌肉食物在饮食中很重要,但盐中的高含量会给全球健康带来风险.
- 减少摄入量是一个关键的公共卫生目标,推动食品加工领域的创新.
- 肌肉食品中的盐提供了保存,风味和保持水分,使减少具有挑战性.
研究的目的:
- 审查新的物理技术,以减少盐分和增强肌肉食物中的味.
- 在这种情况下,要强调微波加热的有效性.
- 探索微波加热如何调节微观结构以改善度感知.
主要方法:
- 关于减少肌肉食物中的盐分的五种新物理技术的审查.
- 专注于微波加热及其对肌肉食物微观结构的影响.
- 分析盐的迁移,水的流动性和味道化合物的保留.
主要成果:
- 微波加热可以通过改变肌肉食物微观结构来增强味的味道感知.
- 微结构调制改善了口味化合物的保留和水的流动性.
- 不均的盐分布和迁移阻力梯度有助于增强度.
结论:
- 微波加热是一种有前途的物理技术,可以减少肌肉食物中的盐分.
- 了解微观结构变化是优化盐减少策略的关键.
- 本综述为开发更健康的肌肉食品产品提供了洞察力,减少了.
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