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![[식품가공] 육제품과 소금-3](http://images.happyhaksul.com/thumb/568/567823-0003.gif)
![[식품가공] 육제품과 소금-4](http://images.happyhaksul.com/thumb/568/567823-0004.gif)
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분야
pptx육제품과 소금
소금의 섭취와 건강의 상관관계
저염육제품과 소금 대체제
결론
1) a flavour enhancing effect in meat products
2) the sensory properties in processed meats
-Matulis, McKeith, Sutherland, and Brewer(1995)
-Ruusunen, Simolin, and Puolanne (2001a, 2001b)
3) the solubilisation of the functional myofibrillar proteins in meat
activates the proteins to increase hydration and water-binding capacity, ultimately increasing the binding properties of proteins to improve texture.
Increases tenderness and juiciness of the meat product.
4) a critical component in contributing to the texture of processed meat products
-Ruusunen et al.(2001b)
5) reduction of microbial shelf life and improvement safety of processed meat products
-Whiting, Benedict, Kunsch, and Woychik (1984)
특성에 미치는 영향-조해미
Salt reduction in meat products – challenge for meat Industry
– Lilić Slobodan1, Matekalo-Sverak Vesna1 (2011)
Salt’s harmful effects may extend to artery hardening/ Stephen Daniells/19-Feb-2010
Reducing salt: A challenge for the meat industry/Meat Science, Volume 74, Issue 1,
September Eoin Desmond
