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食品与发酵工业  2018, Vol. 44 Issue (9): 156-162    DOI: 10.13995/j.cnki.11-1802/ts.015562
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
KCl部分替代NaCl对腊肉脂肪氧化和脂肪酸变化的影响
张维悦1, 夏杨毅1,2*, 侯佰慧1, 何翠1
1(西南大学 食品科学学院,重庆,400715)
2(重庆市特色食品工程技术研究中心,重庆,400715)
Influence of partial replacement of NaCl with KCl on lipid oxidation and fatty acid composition of cured meat
ZHANG Wei-yue1, XIA Yang-yi1,2*, HOU Bai-hui1, HE Cui1
1(College of Food Science, Southwest University, Chongqing 400715, China)
2(Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China)
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摘要 以干腌腊肉为研究对象,分析20%~50%(替代比)KCl替代NaCl对腊肉脂肪氧化和脂肪酸组成的影响。结果表明,随着替代比例增加,腊肉Na+含量降低(p<0.01);替代组腊肉的POV和TBA值降低(p<0.01),有利于提高腊肉抗氧化特性。但是,KCl部分替代NaCl后,腊肉的肌内总脂、磷脂含量降低,游离脂肪酸含量增加;替代组腊肉的C16∶0、C16∶1和C18∶1含量增加,C18∶2含量降低,且C16∶0、C16∶1含量随替代比例增加而增加(p<0.01),C18∶2含量随替代比增加而降低(p<0.01);随替代比增加,MUFA含量增加(p<0.01)、PUFA含量降低(p<0.01)。因此,KCl部分替代NaCl会导致腊肉脂肪酸产生显著变化,进而会影响腊肉食用品质。
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张维悦
夏杨毅
侯佰慧
何翠
关键词:  腊肉  KCl替代  脂肪氧化  脂肪酸    
Abstract: KCl was used to partially replace NaCl (20%-50%) in dry-cured meat, and its effect on lipid oxidation and fatty acid composition was studied. The results showed that the Na+ content in cured meat decreased significantly (p<0.01) with the substitution ratio increasing, the POV and TBA values of substitute group decreased significantly (p<0.01) and were bneficial to improve the antioxidant properties of bacon. However, when NaCl was replaced by KCl, the content of intramuscular total lipids and phospholipids decreased, and free fatty acids content increased. Also, compared with the control group, the content of C16∶0, C16∶1 and C18∶1 of substitute group was higher, the content of C18∶2 of substitute group was lower, and with the increase of substitution ratio, the content of C16∶0 and C16∶1 increased significantly (p<0.01), and C18∶2 content decreased significantly (p<0.01). Furthermore, with the substitution ratio increased, the content of MUFA increased significantly (p<0.01), and the content of PUFA decreased significantly (p<0.01). Therefore, after partial replacement of NaCl with KCl, the fatty acid of bacon changed significantly, and this will affect the flavor of bacon.
Key words:  cured meat    replacement of KCl    lipid oxidation    fatty acid
收稿日期:  2017-08-27                出版日期:  2018-09-25      发布日期:  2018-10-30      期的出版日期:  2018-09-25
基金资助: 公益性行业(农业)科研专项《原料理化特性对传统腌腊肉制品品质的影响研究与示范》(201303082-7)
作者简介:  硕士研究生(夏杨毅博士为通讯作者,E-mail:65835 5128@qq.com)。
引用本文:    
张维悦,夏杨毅,侯佰慧,等. KCl部分替代NaCl对腊肉脂肪氧化和脂肪酸变化的影响[J]. 食品与发酵工业, 2018, 44(9): 156-162.
ZHANG Wei-yue,XIA Yang-yi,HOU Bai-hui,et al. Influence of partial replacement of NaCl with KCl on lipid oxidation and fatty acid composition of cured meat[J]. Food and Fermentation Industries, 2018, 44(9): 156-162.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.015562  或          http://sf1970.cnif.cn/CN/Y2018/V44/I9/156
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