摘要
模拟发酵火腿生产参数加工干腌肉块,研究3种低盐配方(钾盐复配盐、钙盐复配盐及镁盐复配盐)对肉块理化指标及风味的影响。结果表明:钾盐复配盐能降低肉块中的钠含量,且在理化指标及风味上与对照组更为接近。采用30%KCl和7%咸味肽混合后可替代发酵肉制品中的部分钠盐。
This study simulates the production parameters of fermented ham to process dried cured meat pieces,and studied the effects of three low-salt formula,for potassium salt substitution groups,calcium salt substitute group,and magnesium salt replacement group,on physicochemical indicators and of flavor.The results showed that the potassium salt substitution group can reduce the sodium content in the meat,and it is closer to the control group in physicochemical indicators and flavor.Therefore,it can replace part of the sodium salt with 30%KCl and 7%salty peptide in fermented meat products.
作者
侯婷婷
刘鑫
崔福顺
金清
郑乾坤
李敏
王娟
李官浩
HOU Ting-ting;LIU Xin;CUI Fu-shun;JIN Qing;ZHENG Qian-kun;LI Min;WANG Juan;LI Guan-hao(Food Research Center of Yanbian University,Yanji,Jilin 133002,China;Shandong Delis Group Limited Company,Weifang,Shandong 262200,China)
出处
《食品与机械》
北大核心
2019年第10期126-130,205,共6页
Food and Machinery
基金
国家“十三五”重点研发计划课题（编号：2018YFD0401202)
关键词
发酵肉制品
低钠
理化性质
风味
fermented meat product
substitute salt
physical and chemical properties
flavor
