氯化钙替代比对菊花猪肉香肠品质特性的影响  

Effect of Substitution Ratio of CaCl_2 for NaCl on the Quality of Chrysanthemum Pork Sausages

作　　者：姚峥[1] 何静[1] 王路[1] 杜庆飞[1] 孙高军[1] 陈从贵[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《肉类研究》2013年第3期1-4,共4页Meat Research

基　　金：安徽省科技攻关计划项目(12010302076);国家自然科学基金青年科学基金项目(31101240)

摘　　要：基于低盐肉制品开发和菊花的食用功能,选用氯化钙部分替代传统食盐,在食盐使用总量1.5%的前提下,单因素试验考察CaCl2替代比(0～40%)对菊花猪肉香肠(chrysanthemum pork sausage,CPS)持水、色泽和质构的影响。结果表明,与未替代组相比,20%～40%的CaCl2可显著改善CPS的L*值、硬度和咀嚼性(P<0.05);但会对CPS的蒸煮损失率值带来明显的不良影响(P<0.05);CPS持水、色泽与质构的综合评价结果显示,适宜的CaCl2替代比水平约20%。Low-salt chrysanthemum pork sausages with partial substitution of CaC12 for NaC1 were made. The effect of CaC12 substitution ratio （0-40%） on the water-holding capacity, color and texture of chrysanthemum pork sausages with a total salt content was examined. The results showed that a substitution ratio ranging from 20% to 40% could significantly improve the L＊, hardness and chewiness of chrysanthemum pork sausages （P 〈 0.05）, but had a significant adverse effect on the cooking loss （P 〈 0.05）. Based on comprehensive consideration of water-holding capacity, color and texture, the suitable substitution ratio was 20%.

关 键 词：氯化钙 替代比 菊花香肠 品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]