Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham
Dry-cured ham, one of delicious food with unique flavor and rich cultural heritage, is preferred by consumers and becomes a favorite food on people's table. However, since high salt content threatens people's health, it has seriously brought about hindering the development of ham industry....
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050210 |
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| author | Juan CHEN Yuanyi ZHONG Guowen FU Hongbin PAN Haibiao ZHANG Chuanfeng WU Chaokui QIAN Jiangping FAN |
| author_facet | Juan CHEN Yuanyi ZHONG Guowen FU Hongbin PAN Haibiao ZHANG Chuanfeng WU Chaokui QIAN Jiangping FAN |
| author_sort | Juan CHEN |
| collection | DOAJ |
| description | Dry-cured ham, one of delicious food with unique flavor and rich cultural heritage, is preferred by consumers and becomes a favorite food on people's table. However, since high salt content threatens people's health, it has seriously brought about hindering the development of ham industry. It has become the focus of people's attention to reduce the salt content of ham under the premise of ensuring the quality and safety of dry-cured ham. In this paper, several common and novel salt reduction strategies, which can potentially influence on the quality of low-sodium dry-cured ham, include sodium salt substitute, flavor enhancer, physical form modification of salt, salty peptide, and mediated curing techniques including not only physical mediation: vacuum, ultrasonic, ultra-high pressure, and pulsed electric field technology, but also exogenous mediations: adding exogenous substances such as sugar and polyhydroxyl alcohol and their mechanism of salt reduction are reviewed. It also compares the advantages and disadvantages of each salt reduction strategy and suggests that it still has certain limitations to produce ham by a single salt reduction method, the combination of multiple methods is thus a more effective way to achieve salt reduction. This paper aims to provide new insight and theoretical references for the production of low-sodium dry-cured ham with high quality and safety. |
| format | Article |
| id | doaj-art-2a3edb81a02e4ceab50d0460f7eb3cc4 |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-2a3edb81a02e4ceab50d0460f7eb3cc42025-08-20T02:19:44ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-05-0146943544410.13386/j.issn1002-0306.20240502102024050210-9Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured HamJuan CHEN0Yuanyi ZHONG1Guowen FU2Hongbin PAN3Haibiao ZHANG4Chuanfeng WU5Chaokui QIAN6Jiangping FAN7College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaBaoshan Shidian County Xinhai Family Farm Co., Ltd., Shidian 678200, ChinaQujing Chuanfeng Food Co., Ltd., Qujing 655311, ChinaQujing Chuanfeng Food Co., Ltd., Qujing 655311, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaDry-cured ham, one of delicious food with unique flavor and rich cultural heritage, is preferred by consumers and becomes a favorite food on people's table. However, since high salt content threatens people's health, it has seriously brought about hindering the development of ham industry. It has become the focus of people's attention to reduce the salt content of ham under the premise of ensuring the quality and safety of dry-cured ham. In this paper, several common and novel salt reduction strategies, which can potentially influence on the quality of low-sodium dry-cured ham, include sodium salt substitute, flavor enhancer, physical form modification of salt, salty peptide, and mediated curing techniques including not only physical mediation: vacuum, ultrasonic, ultra-high pressure, and pulsed electric field technology, but also exogenous mediations: adding exogenous substances such as sugar and polyhydroxyl alcohol and their mechanism of salt reduction are reviewed. It also compares the advantages and disadvantages of each salt reduction strategy and suggests that it still has certain limitations to produce ham by a single salt reduction method, the combination of multiple methods is thus a more effective way to achieve salt reduction. This paper aims to provide new insight and theoretical references for the production of low-sodium dry-cured ham with high quality and safety.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050210dry-cured hamsodium chloridesalt reduction strategysalty peptidemediated curing techniquequality influence |
| spellingShingle | Juan CHEN Yuanyi ZHONG Guowen FU Hongbin PAN Haibiao ZHANG Chuanfeng WU Chaokui QIAN Jiangping FAN Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham Shipin gongye ke-ji dry-cured ham sodium chloride salt reduction strategy salty peptide mediated curing technique quality influence |
| title | Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham |
| title_full | Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham |
| title_fullStr | Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham |
| title_full_unstemmed | Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham |
| title_short | Research Progress on Novel Salt Reduction Strategy and Mechanism of Dry-cured Ham |
| title_sort | research progress on novel salt reduction strategy and mechanism of dry cured ham |
| topic | dry-cured ham sodium chloride salt reduction strategy salty peptide mediated curing technique quality influence |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050210 |
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