KCl部分替代NaCl腌制对干腌肉制品蛋白质水解和感官品质的影响  

Influence of Potassium Chloride as Partial Substitute for Sodium Chloride on Proteolysis and Sensory Properties of Dry-Cured Meat Products

作　　者：吴海舟[1] 张迎阳[1] 黎良浩[1] 唐静[1] 赵见营[1] 阮贵萍[1] 章建浩[1] 

机构地区：[1]南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,食品安全与营养协同创新中心,农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》2014年第1期39-43,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD28B01);国家公益性行业(农业)科研专项(201303082-2)

摘　　要：以猪后腿肉为原料，利用添加量20％~60％的KCl部分替代NaCl对原料肉块进行腌制，NaCl腌制为对照组，对干腌肉块的理化、蛋白水解和感官指标进行测定。结果表明：KCl替代NaCl比例在0-60％时，对产品蛋白水解指数、氨基氮、肽氮和丙氨酰胺肽酶活力均无显著影响；感官评定结果表明KCl替代比例不超过40％时，对产品的各项感官指标的影响均无显著差异（P〉O．05）；说明KCl替代NaCl最佳比例为40％，产品中NaCl含量降低至3．14％，且蛋白降解指标和风味不产生明显变化。Potassium chloride was used to partially replace sodium chloride （20% - 60%） in dry-cured meat from pig hindquarters and its effect on physical, proteolysis and sensory properties in dry-cured meat was investigated. The results showed that partial replacement of NaC1 from 0 to 60% by KC1 in dry-cured meat did not significantly affect the proteolysis index and peptide nitrogen, amino acid nitrogen and alanyl aminopeptidase （AAP） activity. Also, the sensory analysis of final products with 40% or lower replacement did not reveal an obvious difference （P 〉 0.05）. When 40% NaC1 was replaced by KCI, the NaCI content was only 3.14% in final products without impact on proteolysis and sensory properties, suggesting that the optimal replacement level is 40%.

关 键 词：干腌肉制品 氯化钾 蛋白水解 感官品质 

分 类 号：TS201.21[轻工技术与工程—食品科学]