氯化钾替代部分食盐对猪肉乳化肠品质的影响
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摘要
为研究氯化钾替代部分食盐对猪肉乳化肠品质的影响,在盐添加量3%(以原料肉计)的基础上,采用单因素试验分别以0%,10%,20%,30%,40%,50%的氯化钾代替食盐,观察其对猪肉乳化肠的保水率、硬度、弹性、pH值、感官评定等是否有显著差异。结果表明:在实验考察范围内,猪肉乳化肠的保水率随着氯化钾替代食盐量的增加而增加(p <0. 05);氯化钾替代食盐对猪肉乳化肠的硬度、弹性和咀嚼性、色泽、pH值无显著性影响(p> 0. 05)。氯化钾替代食盐量在40%及以下时,产品的整体可接受性较高,50%的氯化钾替代量时,感官评分显著降低(p <0. 05);考察范围内,在不影响产品品质前提下,建议食盐的最大替代量为40%。
The effect of replacement of some salt by potassium chloride on the quality of emulsified pork sausage was studied. When the addition amount of salt was 3%( based on raw meat),and single factor experiment was adopted,and salt was replaced by 0%,10%,20%,30%,40 %,50% potassium chloride to see whether there was significant difference between the water retention,hardness,elasticity,pH value,sensory evaluation of emulsified pork sausage. The results showed that the water retention of emulsified pork sausage increased with the increase of replacement amount of salt by potassium chloride( p < 0. 05) in the range of the experimental investigation; The replacement of salt by potassium chloride had no significant effect on hardness,elasticity and chewiness,color and pH value of emulsified pork sausage( p > 0. 05). When the replacement amount of salt by potassium chloride was less than40%,acceptability of the product was higher,and the replacement amount of salt by potassium chloride was 50%,and the sensory score was significantly decreased( p < 0. 05); In the range of the investigation,and there was no effect on the quality of product,and the recommended maximum replacement amount of salt was 40%.
The effect of replacement of some salt by potassium chloride on the quality of emulsified pork sausage was studied. When the addition amount of salt was 3%( based on raw meat),and single factor experiment was adopted,and salt was replaced by 0%,10%,20%,30%,40 %,50% potassium chloride to see whether there was significant difference between the water retention,hardness,elasticity,pH value,sensory evaluation of emulsified pork sausage. The results showed that the water retention of emulsified pork sausage increased with the increase of replacement amount of salt by potassium chloride( p < 0. 05) in the range of the experimental investigation; The replacement of salt by potassium chloride had no significant effect on hardness,elasticity and chewiness,color and pH value of emulsified pork sausage( p > 0. 05). When the replacement amount of salt by potassium chloride was less than40%,acceptability of the product was higher,and the replacement amount of salt by potassium chloride was 50%,and the sensory score was significantly decreased( p < 0. 05); In the range of the investigation,and there was no effect on the quality of product,and the recommended maximum replacement amount of salt was 40%.
引文
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3张雅玮,郭秀云,彭增起.食盐替代物研究进展[J].肉类研究,2011,25(2):36-38
4赵希荣,汤芸.低钠肉制品的开发研究进展[J].徐州工程学院学报(自然科学版),2016,31(3):29-36
5王花玲,陈雪萍.钠、钾盐的摄入及运动对高血压的影响[J].杭州师范学院学报(医学版),2008,28(6):428-431
6张同森,王曙光.低钠盐与人体健康[J].盐业与化工,2012,41(5):52-54
7朱辉,于荟.低盐火腿中食盐替代品的研究进展[J].科技资讯,2013,(14):226
8齐鹏辉,陈倩,逄晓云等.氯化钾部分替代氯化钠对猪肉肌原纤维蛋白凝胶特性的影响[J].食品研究与开发,2017,38(13):18-23
9曹峰,孟昭春,关志炜等.氯化钾部分替代氯化钠在莱芜灌肠中的应用研究[J].食品工业,2014,35(9):12-15
10杨应笑,任发政.氯化钾作为腊肉腌制剂中氯化钠替代物的研究[J].肉类研究,2005,(9):44-47
11 QUINTANILLA L,IBAIIEZ C,CID C,ASTIASARH I,BELLE J.Influence of partial replacem ent of N a Cl w ith KCl on lipid Fraction of dry ferm ented sausages inoculated w ith m ixture of Lactobacillus plantarum and Staphylococcus carnosus[J].M eat Science,1996,43(3/4):225-234
12 ARMENTEROS M,ARISTOY M.C,BARAT J,M,TOLDRF。Biochem ical changes in dry-cured loins salted w ith partial replacem ents of Na Cl by KCl[J].Food Chem istry,2009,117(4):627-633
13 BIBIANA A.DOS SANTOS,PAULO C.B.CAMPAGNOL,RODRIGO N.CAVALCANTI,MARIA T.B,et al.Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages[J].Journal of Food Engineering,2015,151.
14芦嘉莹,夏秀芳,孔保华等.复配食用胶对乳化肠品质的影响[J].食品科学,2013,34(5):31-35
15孙建清,徐宝才,余忠等.淀粉类对低温乳化香肠品质的影响[J].肉类研究,2011,25(12):1-5
16张秋会,李苗云,柳艳霞等.食盐含量对熏煮鸡肉香肠的品质特性的影响[J].内蒙古农业大学学报(自然科学版),2017,38(2):62-68
17 GB 5009.3-2010,食品安全国家标准食品中水分的测定[S].
18 MEILGAARD,M.,CIVILLE,G.V.,&CARR,B.T.Affective tests:Consumer tests and in-house panelacceptance tests[M].In M.Meilgaard,G.V.Civille,&B.T.Car(Eds.),Sensory evaluation techniques(pp.201-235)
19杨欢欢,低温肉制品质构评定方法的建立[D].郑州:河南农业大学硕士学位论文,2012.
20赵光辉.食用胶对熏煮香肠品质的影响研究[D].郑州:河南农业大学硕士学位论文,2014.
21曹莹莹,张百刚,任海伟等.添加酪蛋白酸钠对低脂乳化香肠食用品质的影响[J].食品工业科技,2016,37(3):286-290
22 M.ALIO,R.GRAU,D.BAIGTS,J.M.Barat.Influence of sodium replacement on the salting kinetics of pork loin[J].Journal of Food Engineering,2009,95(4).
23 P.GOU,L.GUERRERO,J.GELABERT,J.ARNAU.Potassium chloride,potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin[J].Meat Science,1996,42(1).
24 PASIN G,O’MAHONY M,YORK G,et al.Replace of sodium chloride by modified potassium chloride in fresh pork sausages:Acceptability testing using signal detection measures[J].Journal of Food Science,1989,54(3):553-555
25张露,张雅玮,惠腾等.低钠干腌肉制品研究进展[J].肉类研究,2013,27(11):45-49
2于荟,陈有亮,王联潮等.低盐腌制对腌肉制品品质的影响[J].食品工业科技,2012,(9):134-136
3张雅玮,郭秀云,彭增起.食盐替代物研究进展[J].肉类研究,2011,25(2):36-38
4赵希荣,汤芸.低钠肉制品的开发研究进展[J].徐州工程学院学报(自然科学版),2016,31(3):29-36
5王花玲,陈雪萍.钠、钾盐的摄入及运动对高血压的影响[J].杭州师范学院学报(医学版),2008,28(6):428-431
6张同森,王曙光.低钠盐与人体健康[J].盐业与化工,2012,41(5):52-54
7朱辉,于荟.低盐火腿中食盐替代品的研究进展[J].科技资讯,2013,(14):226
8齐鹏辉,陈倩,逄晓云等.氯化钾部分替代氯化钠对猪肉肌原纤维蛋白凝胶特性的影响[J].食品研究与开发,2017,38(13):18-23
9曹峰,孟昭春,关志炜等.氯化钾部分替代氯化钠在莱芜灌肠中的应用研究[J].食品工业,2014,35(9):12-15
10杨应笑,任发政.氯化钾作为腊肉腌制剂中氯化钠替代物的研究[J].肉类研究,2005,(9):44-47
11 QUINTANILLA L,IBAIIEZ C,CID C,ASTIASARH I,BELLE J.Influence of partial replacem ent of N a Cl w ith KCl on lipid Fraction of dry ferm ented sausages inoculated w ith m ixture of Lactobacillus plantarum and Staphylococcus carnosus[J].M eat Science,1996,43(3/4):225-234
12 ARMENTEROS M,ARISTOY M.C,BARAT J,M,TOLDRF。Biochem ical changes in dry-cured loins salted w ith partial replacem ents of Na Cl by KCl[J].Food Chem istry,2009,117(4):627-633
13 BIBIANA A.DOS SANTOS,PAULO C.B.CAMPAGNOL,RODRIGO N.CAVALCANTI,MARIA T.B,et al.Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages[J].Journal of Food Engineering,2015,151.
14芦嘉莹,夏秀芳,孔保华等.复配食用胶对乳化肠品质的影响[J].食品科学,2013,34(5):31-35
15孙建清,徐宝才,余忠等.淀粉类对低温乳化香肠品质的影响[J].肉类研究,2011,25(12):1-5
16张秋会,李苗云,柳艳霞等.食盐含量对熏煮鸡肉香肠的品质特性的影响[J].内蒙古农业大学学报(自然科学版),2017,38(2):62-68
17 GB 5009.3-2010,食品安全国家标准食品中水分的测定[S].
18 MEILGAARD,M.,CIVILLE,G.V.,&CARR,B.T.Affective tests:Consumer tests and in-house panelacceptance tests[M].In M.Meilgaard,G.V.Civille,&B.T.Car(Eds.),Sensory evaluation techniques(pp.201-235)
19杨欢欢,低温肉制品质构评定方法的建立[D].郑州:河南农业大学硕士学位论文,2012.
20赵光辉.食用胶对熏煮香肠品质的影响研究[D].郑州:河南农业大学硕士学位论文,2014.
21曹莹莹,张百刚,任海伟等.添加酪蛋白酸钠对低脂乳化香肠食用品质的影响[J].食品工业科技,2016,37(3):286-290
22 M.ALIO,R.GRAU,D.BAIGTS,J.M.Barat.Influence of sodium replacement on the salting kinetics of pork loin[J].Journal of Food Engineering,2009,95(4).
23 P.GOU,L.GUERRERO,J.GELABERT,J.ARNAU.Potassium chloride,potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin[J].Meat Science,1996,42(1).
24 PASIN G,O’MAHONY M,YORK G,et al.Replace of sodium chloride by modified potassium chloride in fresh pork sausages:Acceptability testing using signal detection measures[J].Journal of Food Science,1989,54(3):553-555
25张露,张雅玮,惠腾等.低钠干腌肉制品研究进展[J].肉类研究,2013,27(11):45-49