摘要
在不影响干腌咸肉风味的前提下,为了降低钠含量,研究KCl(0~40%)、乳酸钾(0~25%)部分替代Na Cl后对其理化指标和感官品质(模糊数学评价法)的影响;以KCl替代量、乳酸钾替代量和腌制时间进行L9(33)正交优化实验。实验结果表明:KCl部分替代Na Cl各理化指标差异不显著(p>0.05),乳酸钾部分替代后,产品硬度显著下降(p<0.05),其他品质无显著差异(p>0.05);正交优化实验得最优腌制条件为:Na Cl 55%、KCl 30%、乳酸钾15%、腌制时间为72 h。本研究说明KCl与乳酸钾复合盐部分替代Na Cl工艺可行,与传统工艺相比,低钠复合腌制剂中钠添加量降低了45%,硬度显著下降(p<0.05),质构明显改善。
In order to reduce the sodium content without affecting the flavor of dry cured Bacon, the effect of KCl（0-40% ）and potassium lactate（0-25% ）as NaCl partial substitutes in dry cured Bacon on basic physical and chemical indexes and some sensory parameters（fuzzy mathematic sensory evaluation）were studied; the orthogonal experiments of three factors and three levels were carried out with KCl substitution,potassium lactate substitution and curing time.The results showed that there were no significant differences in the basic physical and chemical indexes of the KCl substitution;the hardness of the potassium lactate substitution was significantly decreasing compared with the control ; the optimum conditions were NaCl 55% , KCl 30% , potassium lactate 15% , curing time 72 h.In conclusion,the amount of sodium added in the new formula decreased by 45% and the texture is improved obviously compared with the traditional process.
作者
余健
郇延军
YU Jian, HUAN Yan-jun(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第7期197-201,236,共6页
Science and Technology of Food Industry
关键词
模糊数学
正交优化
低钠
质构
干腌成肉
fuzzy mathematics
process optimization
low sodium
textures
dry cured Bacon
