Abstract

NaCl is fundamental for the development of the physico-chemical, sensorial and microbiological stability in meat products made from whole pieces such as dry-cured lacón, loin, ham, bacon, jerked beef, and pastirma). The substitution of NaCl by other chloride salts (KCl, CaCl₂ and MgCl₂), in order to minimize changes in the processing steps and insertion of new ingredients, is a major challenge for the elaboration of salted meat products in the context of increasing awareness among consumer about sodium consumption and health. This review aims to discuss the potential use of binary, ternary and quaternary salting mixtures in the processing of salted meat products and their effects on microbiological evolution and safety, sensory properties, oxidative reactions on proteins and lipid, and proteolysis and lipolysis reactions. More specifically, the substitution of NaCl by other chloride salts can influence the growth of microorganisms, the formation of toxic compounds, progression of enzymatic and oxidative reactions, and the sensory attributes. Scientific evidences from a food technological point of view, support the use of KCl to partially replace NaCl while major advances/more sophisticated strategies are still necessary to effectively introduce CaCl₂ and MgCl₂ as NaCl replacers. Moreover, further studies regarding the shelf-life and economic problems of the alternatively salted products are still necessary.

摘要

NaCl 是发展由整块肉制成的肉制品的物理化学、感官和微生物稳定性的基础，例如干腌腊肉、里脊肉、火腿、培根、牛肉干和腊肉）。用其他氯化物盐（KCl、CaCl ₂和 MgCl _2）代替 NaCl)，为了最大限度地减少加工步骤的变化和新成分的插入，在消费者对钠消耗和健康意识不断提高的背景下，咸肉产品的制作是一项重大挑战。本综述旨在讨论二元、三元和四元盐腌混合物在腌肉制品加工中的潜在用途及其对微生物进化和安全、感官特性、蛋白质和脂质的氧化反应以及蛋白水解和脂解反应的影响。更具体地说，用其他氯化物盐替代 NaCl 会影响微生物的生长、有毒化合物的形成、酶促和氧化反应的进程以及感官属性。从食品技术角度的科学证据，₂和 MgCl ₂作为 NaCl 替代品。此外，关于替代盐化产品的保质期和经济问题的进一步研究仍然是必要的。