摘要
为降低哈尔滨红肠中的钠盐含量,采用不同比例的KCl和CaCl_2部分替代NaCl,考察不同替代比例对红肠pH值、水分活度、色差、质构特性、水分分布及感官品质的影响。结果表明:添加1.8%NaCl和1.2%KCl(均为在原料肉中的质量分数)红肠样品的各项测定指标与对照组相比均无显著差异(P>0.05),且其感官总体可接受性显著高于其他替代组(P<0.05),但与对照组相比无显著差异(P>0.05);不同比例CaCl_2的添加均会显著降低红肠的质构特性和总体可接受性(P<0.05)。将1.8%的NaCl和1.2%的KCl复合盐应用到红肠加工中能够在保证品质的基础上降低红肠中的钠含量。
In order to reduce the sodium content in Harbin red sausage, KCl and CaCl2 alone and in combination in two different proportions were used to partially substitute NaCl. The effect of the four substitution treatmentsio versus normal and low sodium sausages without any substitute on the pH value, color, texture properties water activity, water distribution and sensory quality of red sausages was evaluated. The results showed that addition of 1.8% NaCl ＋ 1.2% KCl in red sausage did not significantly affect its quality （P 〉 0.05） compared with the control group and resulted in a significantly higher overall consumer acceptance than the other substitution groups （P 〈 0.05）. Addition of CaC12 significantly decreased texture characteristics and overall consumer acceptance （P 〈 0.05）. Use of 1.8% NaCl ＋ 1.2% KCl in red sausage could not only reduce the sodium content but also maintain its quality.
出处
《肉类研究》
北大核心
2017年第9期1-6,共6页
Meat Research
基金
"十三五"国家重点研发计划重点专项(2016YFD0401504)
黑龙江省应用技术研究与开发重点计划项目(GA15B302)
