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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.1
- 수록면
- 725 - 739 (15page)
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Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.
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참고문헌 (39)
참고문헌 신청
Neela Bhana / 2018 / Knowledge, Attitudes and Behaviours Related to Dietary Salt Intake in High-Income Countries: a Systematic Review / Current Nutrition Reports 7(4):183~197
이창훈 / 2019 / Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations / 한국축산식품학회지 39(4):576~584
Dong-Gyun Yim / 2020 / Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture / 한국축산식품학회지 40(6):946~956
LK Dahl / 2005 / Possible role of salt intake in the development of essential hypertension* / International Journal of Epidemiology 34(5):967~972
Alexander G. Logan / 2006 / Dietary Sodium Intake and Its Relation to Human Health: A Summary of the Evidence / Journal of the American College of Nutrition 25(3):165~169
이창훈 / 2019 / Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations / 한국축산식품학회지 39(4):576~584
Dong-Gyun Yim / 2020 / Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture / 한국축산식품학회지 40(6):946~956
LK Dahl / 2005 / Possible role of salt intake in the development of essential hypertension* / International Journal of Epidemiology 34(5):967~972
Alexander G. Logan / 2006 / Dietary Sodium Intake and Its Relation to Human Health: A Summary of the Evidence / Journal of the American College of Nutrition 25(3):165~169
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