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首页> 外文期刊>Plant and Soil >Partial replacement of sodium in meat and fish products by using magnesium salts. A review.
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Partial replacement of sodium in meat and fish products by using magnesium salts. A review.

机译：通过使用镁盐部分替代肉和鱼产品中的钠。回顾。

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摘要

Sodium intake exceeds the nutritional recommendations in most industrialized countries becoming one concern for public health. This elimination or reduction is not simple due to its role in final food sensory, quality and safety. The aim of this work is to review the possibilities of magnesium ion, due to its healthy properties, to become a partial substitute of sodium in the production of fish and meat products, and a particular case for Spanish dry-cured ham and loin. Magnesium diffusion into different muscle based foods such as ham or loin, and its effect in the most important characteristics of the final product (microbiology, physico-chemical and sensory properties) has been analyzed. Results show that magnesium has more difficulty to penetrate inside the muscle and slightly modifies the water-holding capacity of proteins, their solubility and the enzymatic activity. Salty taste, bitterness and off-flavor are the most affected characteristics. However, these effects could be compensated by using longer post-salting periods and by employing masking agents. It is possible to reduce the sodium content in fish and meat products using magnesium as one of the ingredients, allowing to obtain new products with similar physicochemical characteristics and safety conditions.
机译：在大多数工业化国家，钠的摄入量超过了营养建议，成为公众健康的一个关注点。由于其在最终食品的感官，质量和安全性中的作用，因此消除或减少并不简单。这项工作的目的是回顾镁离子的健康特性，使其成为鱼和肉制品生产中钠的部分替代品，以及西班牙干腌火腿和里脊肉的特殊情况。已经分析了镁扩散到不同的以肌肉为基础的食物中，例如火腿或里脊肉，以及镁在最终产品的最重要特征（微生物学，理化和感官特性）中的作用。结果表明，镁更难以渗透到肌肉内部，并且稍微改变了蛋白质的持水能力，蛋白质的溶解度和酶活性。受影响的特征是咸味，苦味和异味。但是，可以通过使用更长的后盐渍时间和使用掩蔽剂来补偿这些影响。使用镁作为一种成分可以降低鱼和肉制品中的钠含量，从而获得具有相似理化特性和安全条件的新产品。

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