低钠配方对鸭肉脂肪氧化和风味的影响  

Effect of Sodium Reduction on Lipid Oxidation and Flavor of Duck Sausage

作　　者：金晓丽[1] 王武[1] 陈从贵[1] 石江涛[1] 魏玲[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》2014年第12期1-5,共5页Meat Research

基　　金：国家自然科学基金青年科学基金项目(31101240)

摘　　要：以鸭腿为原料,在氯化钠总量为2%的前提下,用氯化钾部分替代氯化钠,通过测定过氧化值(peroxide value,POV)和硫代巴比妥酸(thiobarbituric acid,TBA)值两个脂肪氧化指标,确定氯化钾的最佳替代水平为40%。在此基础上,研究氯化钾、氯化钙共同替代氯化钠对鸭肉脂肪氧化和风味品质的影响。结果表明:氯化钾、氯化钙混合替代能明显抑制鸭肉中脂肪的氧化,改善鸭肉中挥发性风味化合物含量,并在一定添加量范围内对鸭肉的感官品质无显著影响(P>0.05),适宜的替代比为35%氯化钾、5%氯化钙。The effect of partial replacement of NaCl by KCl alone or together with CaCl2 on peroxide value （POV） and thiobarbituric acid （TBA） in duck sausage made from duck thigh meat was investigated. The initial NaCl level was 2%, and the best results were observed by 40%substitution of NaCl with KCl. Further investigation found that partial replacement of NaCl with a combination of KCl and CaCl2 significantly suppressed lipid oxidation, and increased the contents of volatile flavor compounds, while not having a significant impact on the quality of duck sausage （P〉0.05）. Substitution with 35%KCl and 5%CaCl2 was found to be optimal.

关 键 词：鸭肉 脂肪氧化 氯化钾 氯化钙 风味 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]