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%.
作者
赵春波
张秋会
马长明
李苗云
余小领
赵改名
ZHAO Chunbo;ZHANG Qiuhui;MA Zhangming;LI Miaoyun;YU Xiaoling;ZHAO Gaiming
出处
《肉类工业》
2019年第1期15-19,共5页
Meat Industry
基金
"十三五"国家重点研发计划项目(2018YFD0401200)
国家自然科学基金(31640060)
河南农业大学科研启动项目(30500583)
河南省科技厅科技攻关项目(182102110281)
关键词
猪肉乳化肠
氯化钾
食盐
替代
emulsified pork sausage
potassium chloride
salt
replacement
