食品与发酵工业 >

2020 , Vol. 46 >Issue 9: 176 - 184

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023166

·生产与科研应用·

以不同比例KCl替代NaCl制备低盐腊肉其理化及品质特征的变化

  • 甘潇 ,
  • 李洪军 ,
  • 贺稚非
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(绵阳师范学院 生命科学与技术学院,四川 绵阳,621000)
博士,讲师(贺稚非教授为通讯作者,E-mail:2628576386@qq.com)

收稿日期: 2019-12-20

  网络出版日期: 2020-06-11

基金资助

中式传统腊肉制品绿色制造关键技术与装备研发及示范(2016YFD0401503)

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Effect of partial replacement of NaCl with KCl on physicochemical and qualitycharacteristics of Chinese bacon in processing

  • GAN Xiao ,
  • LI Hongjun ,
  • HE Zhifei
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(School of Life Science & Technology, Mianyang Teachers’College, Mianyang 621000, China)

Received date: 2019-12-20

  Online published: 2020-06-11

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摘要

分别以质量比30%、50%、70%的KCl替代NaCl生产腊肉,以100%NaCl含量的腊肉为对照组,检测了腊肉加工过程中的pH、水分含量、水分活度、蒸煮损失、剪切力、色值、蛋白降解指数、硫代巴比妥酸值、菌落总数、感官评价等指标,并对各理化与感官评定综合评分进行关联性分析,KCl不同比例替代NaCl对腊肉理化及感官评价的影响进行了主成分分析。结果显示:KCl替代使腊肉pH值降低,烘烤之后水分含量和水分活度升高,烘烤阶段及成熟1周剪切力降低,腌制阶段蒸煮损失升高,烘烤之后蛋白降解指数升高,成熟后期脂肪氧化降低,对色值和菌落总数影响不显著,感官评价发现KCl高比例替代会影响腊肉的香味和滋味。通过皮尔逊相关性和主成分分析发现,腊肉的感官评价与pH、水分活度和蛋白降解指数显著相关,KCl 70%比例替代NaCl有促蛋白降解作用,并且与感官评价呈负相关的作用。以KCl替代NaCl生产低盐腊肉时,应该控制KCl的替代比例。

关键词： 低盐; 腊肉; 氯化钾

本文引用格式

甘潇 , 李洪军 , 贺稚非 . 以不同比例KCl替代NaCl制备低盐腊肉其理化及品质特征的变化[J]. 食品与发酵工业, 2020 , 46(9) : 176 -184 . DOI: 10.13995/j.cnki.11-1802/ts.023166

Abstract

In order to investigate the influence of partial replacement of NaCl with KCl on physicochemical and quality characteristics of Chinese bacon during the manufacturing process, this experiment was carried out with three substitutions, which were 30% KCl, 50% KCl and 70% KCl(mass fraction). And 100% NaCl group was used as control. The pH, moisture content, water activity, cooking loss, shear force, chromaticity value, protein degradation index, TBARS, viable counts and sensory score of bacon during the manufacturing process of bacon were determined, and the correlations between sensory properties and physicochemical characteristics were also analyzed. Principal component analysis was used to explore the effects of the replacement of KCl on the physicochemical and sensory evaluation of bacon. The results showed that the substitution of KCl decreased the pH value, promoted the moisture content and water activity after baking. Moreover, it reduced the shearing force in the baking and mature one-week stages and improved the cooking loss in the pickling stage. Furthermore, the protein degradation index after the baking stage was promoted and the lipid oxidation (TBARS) in the later mature stage of bacon was reduced. However, it has no significant effect on color value and the total viable counts. Sensory evaluation showed that a high proportion of KCl substitution could affect the flavor and taste of bacon. Pearson correlation and PCA analysisfoundthatthe sensory evaluation of bacon was significantly correlated with pH, water activity and protein degradation index. The 70% replacement of KCl promoted protein degradation and had a negative correlation with sensory evaluation. Therefore, the substitution ratio of KCl should be strictly controlled.

Key words： low salt; Chinese bacon; KCl

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