赵宏蕾　常婧瑶　刘美月　辛莹　杨乐　孔保华　刘骞

摘 要：磷酸盐作为一种常见的功能添加剂被广泛用于肉类制品的生产中，其能够有效提升肉的保水性，改善肉制品质构，从而赋予产品良好的嫩度和多汁性。现今，肉制品中磷酸盐含量过高的问题仍旧突出，过量摄入磷酸盐能够对人类健康带来诸多危害。因此，为满足消费者期待的更健康、安全的低磷肉制品的需求，需高度重视基于“清洁标签”理念下的降低肉制品中磷酸盐添加量策略的实施。超声波、超高压、脉冲电场、新型滚揉技术及碱性电解水等新型加工技术能够在修饰肌肉蛋白质结构的同时改善肉制品品质，从而达到在未添加其他清洁标签配料的基础上减少肉制品中磷酸盐含量。本文在前人研究基础上系统综述清洁标签理念的发展、清洁标签肉制品的研发现状以及降低肉制品中磷酸盐含量的新型加工技术，以期为开发“清洁标签”理念的低磷肉制品提供理论和技术参考。

关键词：清洁标签;新型加工技术;低磷肉制品;品质;健康

Recent Development in the Application of Novel Processing Technologies Based on the Clean Label Concept

in Low Phosphate Meat Products

ZHAO Honglei， CHANG Jingyao， LIU Meiyue， XIN Ying， YANG Le， KONG Baohua， LIU Qian*

（College of Food Science， Northeast Agricultural University， Harbin 150030， China）

Abstract： As a common functional food additive， phosphates are widely used in the production of meat products， which can effectively increase the water-holding capacity， improve the textural quality， and consequently improve the tenderness and juiciness of meat products. Now， excessive phosphate content in meat products is still a prominent problem， and excessive intake of phosphate is closely associated with increased disease risks. Thus， in order to meet consumers desire for healthier and safer low phosphate meat products， it is necessary to attach great importance to implementing the strategy to reduce the amount of phosphates added to meat products based on the clean label concept. New processing technologies such as ultrasound， high-pressure processing， pulsed electric field， new tumbling technology and alkaline electrolyzed water can modify the structure of muscle proteins and improve the textural quality of meat products， reducing the amount of phosphates added in meat products without adding other clean label ingredients. Based on previous studies， this paper systematically reviews the development of the clean label concept， the current status of the development of clean label meat products， and the new processing technologies available to reduce the content of phosphates in meat products， with a view to providing theoretical and technical reference for developing clean label meat products with reduced phosphates.

Keywords： clean label; novel processing technologies; low phosphate meat products; quality; health

DOI：10.7506/rlyj1001-8123-20201218-293

中圖分类号：TS251.5

文献标志码：A 文章编号：1001-8123（2021）01-0083-09

引文格式：

赵宏蕾， 常婧瑶， 刘美月， 等. 基于清洁标签理念的新型加工技术在低磷肉制品中应用的研究进展[J]. 肉类研究， 2021， 35（1）： 83-91. DOI：10.7506/rlyj1001-8123-20201218-293.    http：//www.rlyj.net.cn

ZHAO Honglei， CHANG Jingyao， LIU Meiyue， et al. Recent development in the application of novel processing technologies based on the clean label concept in low phosphate meat products[J]. Meat Research， 2021， 35（1）： 83-91. DOI：10.7506/rlyj1001-8123-20201218-293.    http：//www.rlyj.net.cn

磷酸盐在提高肉制品品质、改善肉制品口感以及预防肉制品腐败变质等方面具有十分重要的作用，其在肉制品加工行业得到了广泛使用[1-2]。但近年来，由于肉制品中磷酸盐含量普遍过高导致的食品安全问题逐渐引起了消费者的关注[3]。……